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1
Spread the greens on a large serving platter and sprinkle the sprouts over them.
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2
Place the green beans, cauliflower, and carrots side by side, without mixing, in a wide skillet with about 1/4 inch of water.
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3
Cover and steam for 3 to 4 minutes, or until all are tender-crisp.
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4
Remove each type of vegetable separately with a slotted spoon, transfer to a colander, and refresh under cool water.
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5
Transfer each vegetable to a small plate.
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6
Arrange the green beans, cauliflower, and carrots in separate mounds on the greens, leaving room to add the tomatoes and tofu.
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7
Arrange those on the greens as well, between the cooked vegetables.
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8
To serve, let everyone scoop the vegetables, tofu, and greens onto individual plates, then pass the dressing for everyone to use as desired.
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9
The beauty of this salad platter is that it contains nearly all the elements of a well-rounded meal: raw and cooked veggies, tofu, and a high-protein sauce.
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10
All it needs are some high-quality carbs like cooked brown rice.
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11
Or, if youre in more of a hurry, choose one of the Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121).
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12
Calories: 378
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13
Total Fat: 15g
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14
Protein: 26g
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15
Carbohydrates: 30g
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16
Fiber: 9g
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17
Sodium: 630mg
