Courtesy of Whole Foods Market
The attractive contrast of mixed greens and orange melon is just a prelude to the refreshingly light flavor of this simple summer salad. Chewy dried cherries and crunchy toasted pecans add flair and texture to the smooth tofu and balsamic vinaigrette. Serve with a side of quinoa or whole grain spelt bread.
2 (8-ounce) packages prepared marinated tofu
1/2 cup dried cherries (optional)
1/2 cup toasted pecan pieces (optional)
4 cups baby arugula leaves
4 cups baby lettuce leaves
2 cups chopped cantaloupe
1/3 cup extra virgin olive oil
2 tablespoons lime juice
1 tablespoon agave nectar
1 tablespoon balsamic vinegar
1 small clove garlic, finely chopped
Salt and pepper to taste
Heat a grill. Over moderate heat, grill tofu for 2 to 3 minutes on each side to create grill marks and heat throughout. Transfer tofu to a plate and set aside.
Put cherries, pecans, arugula, lettuce, and cantaloupe into a large serving bowl, toss gently and set aside. In a separate bowl, whisk together oil, lime juice, agave nectar, vinegar, garlic, and salt and pepper to make a dressing.
Drizzle dressing over lettuce mixture and toss gently to coat. Decoratively lay grilled tofu over the top and serve.
WITH pecan pieces: Per serving (about 11oz/305g-wt.): 440 calories (270 from fat), 30g total fat, 3.5g saturated fat, 0mg cholesterol, 280mg sodium, 33g total carbohydrate (5g dietary fiber, 21g sugar), 13g protein WITHOUT pecan pieces: Per serving (about 10oz/290g-wt.): 340 calories (170 from fat), 19g total fat, 3g saturated fat, 0mg cholesterol, 280mg sodium, 30g total carbohydrate (4g dietary fiber, 20g sugar), 11g protein