Salad Week

If you are anything like me, a night time meal is rarely thought out and planned. I usually just keep the staples on hand and whip up something quick when I get home from work. Last week-end I picked all of the lettuce and spinach in the garden and washed it all so it would be ready to eat this week. On Monday, I told DG on the way home that it was salad night and he groaned. Taco salad night? he whimpered hopefully. No, Tofu salad night I exclaimed! But it will be so good, you'll clean your plate, I promise.

Then when I was in the kitchen, looking to see what was in the refrigerator to put in the salad, I decided to experiment and make him a fresh and healthy salad with a mexican flare.

Several cups of mixed lettuce and spinach from the garden
3 green onions from the farmer's market
1/2 yellow pepper from the farmer's market
10 grape tomatoes from the farmer's market
1 lb tofu (with the water pressed out, pan fried in olive oil with garlic salt and a dash of cumin)
1/2 can black beans
1/2 can corn

Dressing
zest of 1 lime
juice of 1 lime
2 capfuls of cider vinegar
1tsp+ dijon
2 cloves garlic minced
handful of cilantro from the garden minced
1-2 tsp honey
1/4C olive oil
salt to taste

Toss the hot tofu with the ingredients so the greens wilt slightly and add less than 1/2 of the dressing. I crushed stale blue tortilla chips on top as croutons and voila, a lovely summer salad. And yes we both cleaned our plates.