Chopped Salad with Sriracha Tofu & Peanut Dressing

• portions: 4 servings
• temps total: 10 minutes

Ingrédients

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

Instructions

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.

Nutrition

• Calories: 332 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 0 g
• Sodium: 236 mg
• Glucides Totaux: 26 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 13 g
• Protéines: 27 g