Hot Salad (with Potatoes, Avocado, Tofu, Zucchini)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• fresh greens
• 1 diced tomato
• 1 chopped carrot
• 1 avocado
• 0.5 (12 ounce) package extra firm tofu
• 2 red potatoes
• salt
• pepper
• garlic powder
• 1 zucchini
• 1 squash
• italian dressing (any brand)
• honey dijon mustard

Recipe

• 1 cold: begin by filling individual salad bowls with ingredients for normal salad: fresh greens, chopped carrots, diced tomatoes.
• 2 peel and slice avocados into chunks.
• 3 add to bowls; set aside.
• 4 oven: dice new potatoes into small cubes, put on cooking sheet and dust with pam, salt, pepper, and garlic powder (if desired).
• 5 bake until crisp.
• 6 stovetop: slice zucchini and squash into 1/2 cm thick circular wedges.
• 7 sauté over medium-high heat, tossing in salt and pepper to taste.
• 8 meanwhile, cut tofu into small rectangles, squeeze off extra water, and place them in a non-stick frying pan (with pam sprayed under and over them).
• 9 season with salt and pepper to taste.
• 10 sauté until golden brown, or slightly crisp on outside.
• 11 once hot ingredients are done, divide them onto the top of each salad (varying each bowl's contents by personal preference).
• 12 as an extra treat, you can marinate sliced portabello mushrooms in newman's own balsamic vinaigrette, then broil them along with the potatoes.
• 13 add them to the top of the salad for a kick!
• 14 dressing: pour pre-made italian dressing into a shakeable container (or leave it in the bottle if you're using it all), and add"a bunch" of honey-dijon mustard.
• 15 shake thoroughly, and taste it until it has just the *kick* you're looking for!
• 16 (as you can tell i'm a bit of a throw-cook).