Grilled Vegetable Salad with Tofu
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1 teaspoon dijon mustard
- 1 teaspoon fresh lime juice
- olive oil cooking spray
- 1 teaspoon fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1 cup mixed greens
- 4 scallions
Preparation 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 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. 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
Preparation 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 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. 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
