Serves: 5
Total Calories: 100

1 medium carrot, peeled
6 ounces green beans, trimmed and cut into 2-inch-long pieces (about 1 1/2 cups)
10 ounces firm tofu, cut into 1/2" cubes
2 medium scallion, thinly sliced on the bias
1 medium English cucumber, cut int half lengthwise, seeded, and thinly sliced
1 small head butter lettuce, washed, dried, and torn into bite-sized pieces (about 5 cups)
1/4 cup roasted, salted peanut, coarsely chopped
Your favorite vinaigrette

Using a vegetable peeler, peel carrot into strips and set aside.

Bring a small saucepan of heavily salted water to a boil. Add green beans and cook for 2 to 3 minutes. Drain and transfer to a bowl of ice water. When beans are chilled, drain again and pat dry.

In a large bowl, place carrots, beans, tofu, scallions, cucumber, and lettuce. Add vinaigrette and toss until vegetables are well coated. Sprinkle peanuts over salad and serve immediately

Nutritional Facts:

Serves: 5
Total Calories: 100
Calories from Fat: 29

More Recipes from the 2011 HomeCook'n Collection Cookbook:
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FEATURED RECIPE: Italian Pasta Salad
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KITCHEN REMEDY: Make Your Own Rose Water
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TABLE TALK: Savory Salad Sandwiches
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