This recipe comes from Dr. Sears' "The Soy Zone."
Serving size for typical male
2 1/2 cups red leaf or green leaf lettuce, shredded
1/2 medium cucumber, peeled, quartered, cut in thin slices
1 tomato, cut into wedges or 1 cup cherry tomatoes
1/2 yellow bell pepper, seeded, cubed or diced
1/4 cup sweet white onion
1/4 cup plus 2 tablespoons chickpeas, cooked, drained
1 ounce low-fat Swiss or cheddar cheese-style soy cheese
4 slices Fat-Free Yves Veggie Deli slices or 3 slices Fat-Free Yves Canadian Veggie Bacon, sliced or diced
1 hard-boiled egg or two hard-boiled whites, peeled, cut into wedges
1 teaspoon dulse granules (optional)
4 tablespoons Nayonaise (tofu mayonnaise)
1 to 2 tablespoons purified water
1 teaspoon prepared mustard
1 teaspoon tamari soy sauce
1/8 teaspoon ground black pepper or red pepper
1/4 teaspoon dried basil, oregano, or dill weed
Arrange lettuce on a serving plate or in a portable bowl with a snap on lid. Top with remaining vegetables, then cheese, sliced "deli meats," and egg, arranged in concentric circles around the plate or in sections. Sprinkle with dulse granules if desired. Combine Nayonaise, water, mustard, tamari, and spice in a small dish. Stir, then pour over salad. Serve immediately or cover and refrigerate until later.
Variation: Omit soy cheese and egg; replace with 3 to 4 ounces smoked tofu, cut into thin strips or cubes.