Greek Meets East Salad

IMG_5307The interesting thing about eating in-season fruits and vegetables, is that many recipes don’t include ingredients that are all available at the same time. That’s what happened here – plus we had some lovely Asian-spiced roast tofu left over…

Here’s what we used, for two – please use whatever you have on hand that’s similar – and let me know what yours had in it!

Two large handfuls of fresh greens (ours were a variety of baby kales, lettuce and chard).

3 field tomatoes, chopped

1/2 English cucumber, chopped

4 mushrooms, chopped

1/2 package firm tofu, diced in bite-size pieces, marinated in mirin, soy sauce, sesame oil, garlic and ginger, and roasted at 450F until browned on the outside (we did a whole package for stir-fry last night, and had leftovers)

Start by washing the greens and put them on plates.

In a non-reactive (glass or ceramic) bowl, mix 1/4 c (60ml) rice vinegar with 1T (15ml) olive oil or other vegetable oil. Whisk in 1/4t (1ml) wasabi powder or 1/2t (2.5ml) wasabi paste.

Mix the vegetables (except the greens) in this dressing and put on top of lettuce. Drizzle with any leftover dressing, and sprinkle with:

Black sesame seeds

(Toasted sesame seeds would work, of course, or any other seeds you like, such as sunflower). It’s your salad!