Vegan Steakhouse Salad
Phase 2 | Serves: 1
Prep time: 10 min | Total Time: 20 min
2 cups loosely packed baby spinach
¼ cup thinly sliced red onion
1 cup sliced mushrooms, any type
4 oz cubed and cooked tofu*
Lemon juice (or balsamic vinegar)
Sea salt and pepper to taste
- In a large bowl, toss the spinach, onion and mushrooms.
- Top with the egg whites (or tofu).
- Squeeze lemon juice on top and add salt/pepper to taste.
- FOR VEGETARIANS - substitute tofu for 3 hard-boiled egg whites, sliced