Super Vegetable Salad

 Recipe
Feel free to vary the vegetables according to the season in this Super Vegetable Salad. Don’t like tofu? Just sub in the protein of your choice.

Yield:

Makes 4 servings

Recipe Time

Prep: 20 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 267
Fat 14.1 g
Satfat 1.9 g
Monofat 8.3 g
Polyfat 3.3 g
Protein 11 g
Carbohydrate 28 g
Fiber 8 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 53 mg
Calcium 181 mg

Ingredients

3 cups cherry tomatoes
3 large broccoli florets, cut up
12 green beans, cut into 1-inch pieces
2 carrots, cut diagonally into 1/2-inch pieces
1 head lettuce (Paul likes romaine)
3 scallions, finely chopped
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red-wine vinegar
1 teaspoon Dijon mustard (optional)
1 teaspoon maple syrup (optional)
2/3 cup cornmeal
1/4 cup chopped assorted fresh herbs
9 ounces tofu, cut into 8 slices

Preparation

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.

Note:

Paul, Mary, and Stella McCartney,

Recipe adapted from The Meat Free Monday Cookbook, copyright 2011. Published by Kyle Books Limited.

July 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note