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Grilled Vegetable Salad With Tofu

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Ingredients

1 zucchini, halved lengthwise

1 ear corn, husked

1 bunch asparagus (about 16 pencil-thin spears), ends trimmed

1 block (4 oz) firm tofu, cut into 2 1/2-inch slices

4 scallions

Olive oil cooking spray

1 cup mixed greens

1 romaine heart, chopped

1/4 avocado, cut into bite-size chunks

1 vine-ripened tomato, cut into bite-size chunks

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

1 teaspoon fresh lime juice

1/2 teaspoon white wine vinegar

1/2 cup extra-virgin olive oil

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