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.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.

By Paul, Mary, and Stella McCartney

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Recipe Summary test

prep:
20 mins
cook:
25 mins
total:
45 mins
Yield:
Makes 4 servings
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 400°. In small roasting pan, roast cherry tomatoes 10 minutes.

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  • In saucepan, steam broccoli, beans, and carrots over 1 inch boiling water (15 minutes, or until tender).

  • Arrange lettuce leaves and scallions on 4 plates. In small bowl, whisk 2 TBSP oil with vinegar, mustard, and syrup.

  • In shallow bowl, combine cornmeal and herbs. In large skillet, heat remaining 1 TBSP oil. Dip tofu in cornmeal and sauté until golden.

  • Top salad with vegetables, tomatoes, and tofu; drizzle with dressing.

Source

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

Nutrition Facts

Per Serving:
267 calories; fat 14.1g; saturated fat 1.9g; mono fat 8.3g; poly fat 3.3g; protein 11g; carbohydrates 28g; fiber 8g; iron 4mg; sodium 53mg; calcium 181mg.
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