Rainbow summer salad Recipe

Overview

A colorful, great-tasting nutritious substitute for potato or egg salad. May be made vegan, using substitutions included in ingredients list.

Step 1

Just toss it all in a bowl and mix away! The dressing tastes better after the flavors have time to meld. An hour in the fridge does fine.

A note on tofu: When using non-baked tofu, add it after you mix everything, and then just lightly toss to coat it with dressing because it tends to crumble more easily than baked tofu.

Step 2

Serve on lettuce leaves, pita, your favorite sliced bread, tortillas, or just eat it alone!

Also makes a great stuffing for fresh tomatoes, mushrooms, or peppers.

Sliced tomatoes, soy or dairy cheese, or sprouts are great garnishes.

May be stored covered in the refrigerator for up to three days after preparation.

Things You'll Need

  • 1lb. extra-firm or baked tofu, in 1/2 inch cubes
  • 1/2 medium onion, diced (white, yellow, or red)
  • 3sticks celery, sliced
  • 2 medium to large carrots, grated or julienned
  • 1-1/2cups chopped fresh broccoli
  • 1 bell pepper, diced (green, yellow, or red)
  • 1 or 2cloves garlic, minced
Dressing:
  • 1 to 1-1/2cups mayonnaise, salad dressing, or Nayonnaise (for you vegans)
  • 1tsp. lemon juice
  • 3tbsp. diced parsley, cilantro, or chives (or you may use all 3!)
  • sea salt and coarse ground pepper to taste.
  • Adjust mayo, garlic, onion, parsley and lemon juice to suit your individual taste.

About this Author

Michelle Vietor an iChef.com member who donated this recipe.