Ingredients
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1 (10 ounce) package kale, Brussels sprout, broccoli and cabbage salad mix
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1 (12 ounce) package frozen shelled edamame, thawed
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2 (7 ounce) packages Sriracha-flavored baked tofu, cubed
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1/2 cup spicy peanut vinaigrette
Directions
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Divide salad mix among 4 single-serving containers with lids. Top each with 1/2 cup edamame and one-fourth of the tofu.
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Transfer 2 tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 4 days.
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Seal the salad containers and refrigerate for up to 4 days. Dress with vinaigrette up to 1 day before serving.
