The key to enjoying a salad as an entree is making sure you beef up the dish with more than just leafy greens, croutons and dressing. Hearty protein, plus cheese, vegetables, olives and eggs, turn a simple salad into a complete lunch or dinner. But when you remove the meat from the plate, finding substitute ingredients can be challenging and often leads to an unsatisfying meal. Food Network Magazine, however, reinvented the chef’s salad — one such main course salad traditionally packed with deli meats — into a meatless plate that won’t leave you disappointed.
Instead of turkey, ham or chicken, the star protein in Food Network Magazine’s Vegetarian Chef’s Salad (pictured above) is tofu, either your favorite smoked or baked variety. Tender roasted mushrooms add an earthy flavor, while crisp-tender wax beans — conveniently cooked in the same pot of hot water used to hard-boil the eggs — and prepared beets add texture. Puree a few of the remaining roasted mushrooms with tangy plain yogurt, olive oil and vinegar to prepare a smooth topping, then mix the topping with the greens, and assemble the vegetables, eggs, cheddar cheese and crunchy sunflower seeds on top for a classic chef’s salad presentation.
Get the Recipe: Vegetarian Chef’s Salad from Food Network Magazine