Grilled Vegetable Salad with Tofu

Name: Grilled Vegetable Salad with Tofu
Yield: Makes 2 servings
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

By Dorte Lambert

August 14, 2006

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Grilled Vegetable Salad with Tofu

One of the perks of fame: getting five-star food without leaving the sofa. Whenever Denise Richards craves a healthy, delicious meal, she calls private chef Dorte Lambert, founder of DL Creations. Don't be put off by the high fat count in this dish; it's mostly the heart-friendly unsaturated kind.

Recipe information

Yield
Makes 2 servings

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

Dressing

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

Preparation

Step 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.
Dressing
Step 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.

Nutrition Per Serving

Nutritional analysis per serving: 496 calories

38.9 g fat (5.2 g saturated)

30.8 g carbs

11.2 g fiber

15.5 g protein

#### Nutritional analysis provided by Self

TagsSalad Zucchini Squash Vegetable Corn Tofu Asparagus Romaine Lettuce Leafy Greens Avocado Main Dinner Dairy Free Gluten Free Vegetarian Weeknight Meals Grilling Self

Recipe information

Ingredients

Dressing

Preparation

Step 1

Dressing

Step 2

Nutrition Per Serving

Recipe notes