Super Vegetable Salad

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 from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 267
  • Fat: 14.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 8.3g
  • Polyunsaturated fat: 3.3g
  • Protein: 11g
  • Carbohydrate: 28g
  • Fiber: 8g
  • Cholesterol: 0.0mg
  • Iron: 4mg
  • Sodium: 53mg
  • Calcium: 181mg


  • 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


  1. 1. Preheat oven to 400°. In small roasting pan, roast cherry tomatoes 10 minutes.
  2. 2. In saucepan, steam broccoli, beans, and carrots over 1 inch boiling water (15 minutes, or until tender).
  3. 3. Arrange lettuce leaves and scallions on 4 plates. In small bowl, whisk 2 TBSP oil with vinegar, mustard, and syrup.
  4. 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. 5. Top salad with vegetables, tomatoes, and tofu; drizzle with dressing.
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