Here’s a really easy salad to assemble in the dining hall, mostly because everything is already prepared for you in the salad bar! The only thing that needs to be cooked is the tofu for about 3 minutes!
(For anyone making this at home, read the instructions on the package for the items that need to be cooked.)
½ cup mixed greens (spinach, arugula)
1/3 cup boiled zuchinni
¼ cup cooked edamame
2 tbsp sunflower seeds
¼ cup cooked chickpeas
¼ cup diced tomatoes
1/3 cup cooked barley (or any other grain of your choice)
½ tsp balsamic vinegar
1 tsp olive oil
¼ cup tofu
Greek yogurt sauce:
3 tbsp greek yogurt
1 tsp wheat germ
3 slices cucumber, chopped
1/2 tsp lemon juice
- Lay the mixed greens on your plate first, then add all the other ingredients except the tofu, olive oil, and balsamic vinegar.
- Pour the olive oil into a separate small bowl. Place the tofu on top and mix it with a fork until the sides are evenly coated.
- Place the tofu on a panini maker (don’t close the top!) or skillet and let it cook for about 30 seconds on each side, or until the sides have grill marks. Make sure the panini maker isn’t too high on the heat setting, otherwise the tofu will get burned! Once the tofu is done, place it on top of the salad. Lastly, add the balsamic vinegar, and the salad is done!
- For the greek yogurt sauce, mix the greek yogurt, lemon juice, cucumbers, and wheat germ in a small bowl and serve on top or as a side for the salad.
I chose to use these ingredients mostly because they complement each other. The crunch from the sunflower seeds balances out the softness of the tofu, and the balsamic vinegar adds a little more flavor to the zucchini. Of course, you can always add more balsamic vinegar or olive oil depending on how strong you want the flavors to be. I hope you like this salad! 🙂
Tip: If you’re making this salad at home, the zucchini could also be cooked in a broth for more flavor!