Grilled Vegetable Salad With Tofu

 Don't be put off by the high fat count in this dish; it's mostly the heart-friendly unsaturated kind.

Serves 2

INGREDIENTS

• 1 zucchini, halved lengthwise
• 1 ear corn, husked
• 1 bunch asparagus (about 16 pencil-thin spears), ends trimmed
• 1 block (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 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 teaspoon fresh lime juice
• 1/2 teaspoon white wine vinegar
• 1/2 cup extra-virgin olive oil

PREPARATION

For dressing

1. 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.

1. 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.

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