Super Vegetable Salad

• 3 cups cherry tomatoes
• 3 large broccoli florets, cut up
• 12 green beans, cut into 1-inch pieces
• 2 carrots, cut diagonally into 1/2-inch pieces
• 1 head lettuce (Paul likes romaine)
• 3 scallions, finely chopped
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon red-wine vinegar
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon maple syrup (optional)
• 2/3 cup cornmeal
• 1/4 cup chopped assorted fresh herbs
• 9 ounces tofu, cut into 8 slices

1. Preheat oven to 400u0b0. In small roasting pan, roast cherry tomatoes 10 minutes.
2. In saucepan, steam broccoli, beans, and carrots over 1 inch boiling water (15 minutes, or until tender).
3. Arrange lettuce leaves and scallions on 4 plates. In small bowl, whisk 2 TBSP oil with vinegar, mustard, and syrup.
4. In shallow bowl, combine cornmeal and herbs. In large skillet, heat remaining 1 TBSP oil. Dip tofu in cornmeal and saute until golden.
5. Top salad with vegetables, tomatoes, and tofu; drizzle with dressing.

cherry tomatoes, broccoli florets, green beans, carrots, head lettuce, scallions, extravirgin olive oil, redwine vinegar, maple syrup, cornmeal, herbs

Taken from www.myrecipes.com/recipe/super-vegetable-salad (may not work)