Grilled Vegetable Salad with Tofu

Name: Grilled Vegetable Salad with Tofu
Yield: Makes 2 servings
Ingredients: 1 zucchini, halved lengthwise; 1 ear corn, husked; 1 bunch asparagus (about 16 pencil-thin spears), ends trimmed; 1 4-ounces 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; 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

By Dorte Lambert

August 14, 2006

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Grilled Vegetable Salad with Tofu

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.

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