Super Vegetable Salad



  • 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. 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.

  • Prep Time:
  • Cook Time:

  • 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

Nutritional Information

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

Good to Know

Substitute the vegetables depending on what’s in season to keep this salad a mainstay in your kitchen year-round. Mixing up the protein of choice assures this recipe never gets boring, too.

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