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Super Vegetable Salad

  • 4servings
  • 267calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3
MineralsCopper, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups cherry tomatoes

  2. 3 large broccoli florets, cut up

  3. 12 green beans, cut into 1-inch pieces

  4. 2 carrots, cut diagonally into 1/2-inch pieces

  5. 1 head lettuce (Paul likes romaine)

  6. 3 scallions, finely chopped

  7. 3 tablespoons extra-virgin olive oil, divided

  8. 1 tablespoon red-wine vinegar

  9. 1 teaspoon Dijon mustard

  10. 1 teaspoon maple syrup

  11. 2/3 cup cornmeal

  12. 1/4 cup chopped assorted fresh herbs

  13. 9 ounces tofu, cut into 8 slices

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°. In small roasting pan, roast cherry tomatoes 10 minutes.

  2. In saucepan, steam broccoli, beans, and carrots over 1 inch boiling water (15 minutes, or until tender).

  3. Arrange lettuce leaves and scallions on 4 plates. In small bowl, whisk 2 TBSP oil with vinegar, mustard, and syrup.

  4. In shallow bowl, combine cornmeal and herbs. In large skillet, heat remaining 1 TBSP oil. Dip tofu in cornmeal and sauté until golden.

  5. Top salad with vegetables, tomatoes, and tofu; drizzle with dressing.

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