Chopped Salad with Sriracha Tofu & Peanut Dressing

• portionen: 4 servings
• gesamtzeit: 10 minutes

Zutaten

1 (10 ounce) package kale, Brussels sprout, broccoli and cabbage salad mix

1 (12 ounce) package frozen shelled edamame, thawed

2 (7 ounce) packages Sriracha-flavored baked tofu, cubed

1/2 cup spicy peanut vinaigrette

Anweisungen

Divide salad mix among 4 single-serving containers with lids. Top each with 1/2 cup edamame and one-fourth of the tofu.

Transfer 2 tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 4 days.

Seal the salad containers and refrigerate for up to 4 days. Dress with vinaigrette up to 1 day before serving.

Nährwertangaben

• Kalorien: 332 kcal
• Gesamtfett: 15 g
• Gesättigtes Fett: 2 g
• Ungesättigtes Fett: 0 g
• Natrium: 236 mg
• Gesamtkohlenhydrate: 26 g
• Ballaststoffe: 8 g
• Zucker insgesamt: 13 g
• Eiweiß: 27 g