1. Combine sour cream, dill, lemon juice, salt and pepper in a small bowl.
2. Combine lettuce and radicchio in a large bowl; divide among 4 large plates and top with equal portions of hard-boiled egg, tomato wedges, tofu, beets and snap peas. Drizzle about 2 tablespoons of dressing over each salad.
Tip: Eggs, how to hard-boil: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Shopping Tip: Look for pickled beets in a jar near other pickled vegetables in most supermarkets.
To Make Ahead: Cover and refrigerate the dressing (Step 1) for up to 3 days.
More From Kitchen Daily:
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 268 18%
- Calories from fat 108 66%
- Total Fat 12gm 17%
- Sodium 403mg 20%
- Total Carbohydrates 22gm
- Fiber 5gm
- Protein 19gm
- Cholesterol 198mg 7%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.