It was late. I didn't feel like cooking, but the salad greens wouldn't make it another day and we did need to eat. I had some leftover grilled tofu, and there's always corn in the freezer. Here is the result- a simple meal-worthy salad for a Tuesday night. This would be the perfect thing to do with a leftover ear of grilled corn on the cob and some barbecued tofu. As it it was were pretty dang good.
Here is an approximation of the Maple-Dijon Vinaigrette that I made:
(I will revise this asap with more precise measurements.)
1 Tbsp. Dijon mustard
dash of cayenne
pinch of salt
crank of black pepper
1 tsp. maple syrup
1 tsp. apple cider vinegar
1 tsp. flaxseed oil
Whisk together all ingredients except oil, whisk in oil. Toss with lettuce and top with barbecued tofu and corn.
