What's This?
Serving size 4
Prep Time
Total Time


½ cup reduced-fat sour cream¼ cup chopped fresh dill2 Tbsp lemon juice¼ tsp salt¼ tsp freshly ground pepper6 cup torn Boston or Bibb lettuce2 cup torn radicchio4 hard-boiled eggs (see Tip), peeled and quartered2 medium tomato, cut into wedges8 oz baked smoked tofu, diced1 cup diced pickled beets (see Shopping Tip)2 cup sugar snap peas, trimmed and halved


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.

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Nutrition Facts

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.

Tags: Main Dish, Lunch, Dinner, Diabetic, Gluten Free, Healthy, High Fiber, Vegetarian, Egg, Tofu, Tomato, American, Easy, No-Cook, Summer, Spring, Picnic

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