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Grilled Vegetable Salad with Tofu

Name: Grilled Vegetable Salad with Tofu
Ingredients: 1 zucchini, halved lengthwise; 1 ear corn, husked; 1 bunch asparagus (about 16 pencil-thin spears), ends trimmed; 1 4-ounces firm tofu, cut into 2 1/2-inch slices; 4 scallions; Olive oil cooking spray; 1 cup mixed greens; 1 romaine heart, chopped; 1/4 avocado, cut into bite-size chunks; 1 vine-ripened tomato, cut into bite-size chunks; 1 teaspoon Dijon mustard; 1 teaspoon fresh lemon juice; 1 teaspoon fresh lime juice; 1/2 teaspoon white wine vinegar; 1/2 cup extra-virgin olive oil

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Heat grill to medium. 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; corn 8 to 10 minutes, turning often. Cut zucchini and asparagus into bite-ize pieces. Cut corn into chunks; slice off some kernels. Slice tofu into triangles. Combine veggies, tofu and remaining ingredients in a bowl.
2.
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 tablespoon dressing.

Recipes sourced from Epicurious.com.

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