A full and fresh salad is the perfect late summer dinner when heirloom tomatoes are at their best. The combination of all the natural juices and flavors of the vegetables make dressing unnecessary. Because this salad is "dressingless" it won't become soggy overnight, so you can actually have it for lunch the next day! The baked potato and baked tofu add a lot of substance to this dish to make a proper meal. When I moved in with my wonderful roommate in 2008, she gave me a large wooden salad bowl with serving utensils. Similarly to pastas, it's important to put your salad in a non-reactive bowl (it ought to be made of a substance that won't react chemically to the foods put in it).
extra firm tofu, cut into small even rectangles
3 Yukon Gold potatoes, sliced and cut into small even rectangles
mixed greens (baby arugula, baby spinach and lettuces)
1/2 large cucumber sliced into 1/2 inch rings then chopped into quarters
2 large carrots sliced
6-7 sundried tomatoes chopped into small pieces
3/4 cup corn kernels (you can buy bags of frozen corn kernels in most supermarkets)
2-3 hearts of palm, sliced and halved
1 avocado cut into small pieces
1/4 cup black olives sliced
2 cups heirloom tomatoes, halved
1.Preheat oven to 420, sprinkle olive oil on a baking pan and place the tofu rectangles and potatoe rectangles on the pan
2. Season tofu and potatoes with garlic powder and ground pepper
3. Bake for about 25 min until tofu is browned on top and firm
4. While tofu and potatoes are baking cut all the vegetables and combine with mixed greens. Add tofu and potatoe bits. Top it all off with a couple sprinkles of flax seed for extra nutrition and enjoy!