Chopped Salad with Sriracha Tofu & Peanut Dressing

• porcje: 4 servings
• całkowity czas: 10 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 332 kcal
• Tłuszcz Całkowity: 15 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 0 g
• Sód: 236 mg
• Węglowodany Całkowite: 26 g
• Błonnik Pokarmowy: 8 g
• Cukry Całkowite: 13 g
• Białko: 27 g