Grilled Vegetable Salad With Tofu - 12 pts

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Grilled Vegetable Salad With Tofu - 12 pts

1 zucchini, halved lengthwise

1 ear corn, husked

1 bunch asparagus (about 16 pencil-thin spears), ends trimmed

1 4-oz 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

Dressing:

1 tsp Dijon mustard

1 tsp fresh lemon juice

1 tsp fresh lime juice

1/2 tsp white wine vinegar

1/2 cup extra-virgin olive oil

 

 

 

 

 

 

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-size 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 tbsp dressing.

 

Serves 2

Source: SELF Magazine Diet And Healthy Eating

Formatted by Chupa Babi in MC: 05.21.07

 

The skinny 496 calories per serving, 38.9 g fat (5.2 g saturated),

30.8 g carbs, 11.2 g fiber, 15.5 g protein

 

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.

 

ChupaNote: the dressing needs some heat. Add hot sauce, red pepper

flakes, or chile paste.

 

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