Grilled Vegetable Salad with Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. 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 |
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. 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.
3. 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
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