- 2 zucchini, halved lengthwise
- 2 cobs of corn, husked
- 2 bunches of asparagus (about 24 spears), ends trimmed
- 1 16-oz. package extra firm tofu, cut into 1/2-inch slices
- 8 scallions
- 2 cups mixed greens
- 2 romaine hearts, chopped
- 1 avocado, cut into chunks
- 2 tomatoes, cut into chunks
- Olive oil
- Salt and pepper
Heat grill to medium. Brush or spray zucchini, corn, asparagus, tofu and scallions with oil. Season with salt and pepper. Grill scallions 2 minutes per side; tofu 2 minutes per side; zucchini and asparagus 3 minutes per side; and corn 8 to 10 minutes, turning often. Cut zucchini and asparagus into bite-size pieces. Cut corn kernels off the cobs. Slice tofu into triangles. Combine veggies, tofu and remaining ingredients in a bowl.
Dressing
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 2 teaspoons lime juice
- 1 teaspoon white wine or white balsamic vinegar
- 1/2 cup extra virgin olive oil
Combine all ingredients in a bowl; whisk until smooth. Season with salt and pepper. Divide salad greens and veggies between 2 bowls; drizzle each with 2 tablespoons dressing.
Servings: 4
Calories: 552
Fat: 43.2 g
Saturated Fat: 5.9 g
Cholesterol: 0 mg
Sodium: 398 mg
Carbs: 35.6 g
Fiber: 10.9 g
Protein: 19.1 g |
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