Grilled Vegetable Salad With Tofu

• 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

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-ize pieces. Cut corn into chunks; slice off some kernels. Slice tofu into triangles. Combine veggies, tofu and remaining ingredients in a bowl.
2. 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 tablespoon dressing.

zucchini, corn, scallions, olive oil cooking spray, mixed greens, heart, avocado, tomato, mustard, lemon juice, lime juice, white wine vinegar, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/grilled-vegetable-salad-with-tofu-235691 (may not work)