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Greek Salad with Tangy Lemon Tofu Dressing (Foodservice) Recipe

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Ingredients:

2 5/8 pounds	Iceberg Lettuce, torn
2 3/4 pounds	Romaine Lettuce, torn
3 1/8 pounds	Red onion, sliced into rings
7 1/2 pounds	Tomato, seeded, chopped
10 pounds	Cucumber, peeled, chopped
3 1/8 pounds	Edamame (Whole Green Soybeans), shelled, cooked
Salad
1 3/4 pounds	Black Olives, pitted, sliced, drained
1 1/4 pounds	Feta Cheese, crumbled

Dressing
10 ounces	Soybean Oil
5 ounces	Lemon Juice
3 1/4 ounces	Garlic, minced*
1 1/3 tablespoons	Leaf Oregano, dried
1 1/3 tablespoons	Black Pepper
2 teaspoons	Salt
7 3/4 pounds	Silken Tofu

Instructions for Greek Salad with Tangy Lemon Tofu Dressing (Foodservice):

Combine salad ingredients in large bowl; set aside.

Place oil, lemon juice, garlic, oregano and pepper in 12-qt mixing bowl. Mix on low speed until blended.

Add tofu. Whip** on low speed until blended. Whip on high speed 10 to 20 minutes until smooth. Pour over salad ingredients. Toss until blended

Nutrition Per Serving:

Nutritional Analysis Per Serving: Calories 180, Cholesterol 10g, Protein 10g, Fiber 3g, Fat 11g, Sodium 430mg, Carbohydrate 12g, Calories from Fat 55%