½ cup reduced-fat sour cream ¼ cup chopped fresh dill 2 tablespoons lemon juice ¼ teaspoon salt ¼ teaspoon freshly ground pepper 6 cups torn Boston or Bibb lettuce 2 cups torn radicchio 4 hard-boiled eggs (see Tip), peeled and quartered 2 medium tomatoes, cut into wedges 8 ounces baked smoked tofu, diced 1 cup diced pickled beets 2 cups sugar snap peas, trimmed and halved
STEP-1
Combine sour cream, dill, lemon juice, salt and pepper in a small bowl.
STEP-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.
STEP-3
Drizzle about 2 tablespoons of dressing over each salad.
STEP-4
To hard-boil eggs: 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.
STEP-5
Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.