Brussels, tofu, feta Salad
Ingredients
- 1 pound shredded Brussels sprouts
- 1 cup cooked lentils
- 1/2 block extra firm tofu
- 1/4 cup chopped walnuts
- 1/4 cup crumbled feta
dressing:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tsp dijon
- 1 tsp honey
- salt and pepper to taste
Instructions
- Coat shredded brussels sprouts in light olive oil and toast in 400 degree oven for about 20 minutes, or until lightly browned. With about ten minutes left, toast chopped walnuts.
- While Brussels sprouts are toasting, cook lentils if not using pre-coked. Crumble feta and tofu into small chunks.
- Mix salad dressing ingredients together.
- Assemble salad by mixing together, Brussels sprouts, lentils, tofu, and feta. Dress, and top with walnuts and additional feta if desired.
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