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Super Vegetable Salad

Super Vegetable Salad
Super Vegetable Salad requires around 45 minutes from start to finish. This recipe serves 4. This main course has 372 calories, 14g of protein, and 20g of fat per serving. If you have broccoli florets, carrots, cherry tomatoes, and a few other ingredients on hand, you can make it. To use up the cornmeal you could follow this main course with the Cornmeal Pie as a dessert. It is a good option if you're following a gluten free and vegan diet.

Instructions

1
Preheat oven to 40
Equipment you will use
OvenOven
2
In small roasting pan, roast cherry tomatoes 10 minutes.
Ingredients you will need
Cherry TomatoCherry Tomato
Equipment you will use
Roasting PanRoasting Pan
3
In saucepan, steam broccoli, beans, and carrots over 1 inch boiling water (15 minutes, or until tender).
Ingredients you will need
BroccoliBroccoli
CarrotCarrot
BeansBeans
WaterWater
Equipment you will use
Sauce PanSauce Pan
4
Arrange lettuce leaves and scallions on 4 plates. In small bowl, whisk 2 TBSP oil with vinegar, mustard, and syrup.
Ingredients you will need
Lettuce LeafLettuce Leaf
Green OnionsGreen Onions
MustardMustard
VinegarVinegar
SyrupSyrup
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
5
In shallow bowl, combine cornmeal and herbs. In large skillet, heat remaining 1 TBSP oil. Dip tofu in cornmeal and saut until golden.
Ingredients you will need
CornmealCornmeal
HerbsHerbs
TofuTofu
DipDip
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
BowlBowl
6
Top salad with vegetables, tomatoes, and tofu; drizzle with dressing.
Ingredients you will need
VegetableVegetable
TomatoTomato
TofuTofu
DifficultyHard
Ready In45 m.
Servings4
Health Score100
Dairy FreeGluten FreeVeganVegetarianVery Healthy
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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