Unlike most salads that fill you up and leave you hungry later, this one will last until your next meal.
2-3 cups mixed greens
1/4 cup sundried tomatoes
4 tbsp hummus
6-8 oz oregano and chili crusted tofu
10-12 asparagus
Evenly disribute the tbsp of hummus throughout the salad. Cook the tofu over med/med-high heat in olive oil, dusted with oregano and chili powder until browned. Cut asparagus into sections of three and cook in frying pan after tofu for 2 minutes. Drizzle salad with balsamic vinegar, olive oil. Fresh ground white pepper to taste.
Saturday, January 10, 2009
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