Dr. Fuhrman's Roasted Vegetable Salad With Baked Tofu or Salmon

If you're turned off from greens because you don't enjoy the taste, get a high nutritional bang for a lower caloric buck with Dr. Joel Fuhrman's flavor-packed vegetable salad. Leafy foods can leave you feeling empty, but squash has carbs that fill you up without raising your glucose levels.

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  • 2 red bell peppers
  • 1 eggplant
  • 1 yellow squash
  • 1 1/2 cups butternut squash
  • 1 tsp olive oil
  • 2 tbsp balsamic vinegar
  • 3 garlic cloves
  • 1 tsp Bragg Liquid Aminos
  • 1/8 tsp black pepper
  • 12 cups mixed greens
  • salmon


Lightly coat a large baking pan using a paper towel moistened with olive oil. Place peppers, eggplant, and squash in pan. In a small bowl, mix together olive oil, vinegar, garlic, aminos, and black pepper. Pour over vegetables and toss. Roast at 400˚F until tender (18-20 minutes), stirring once. Arrange mixed greens on plates. Remove roasted vegetables from oven and spoon over mixed greens. Can be served as is or topped with Baked Tofu Strips or Baked Salmon: Baked Tofu Strips Cut 1 pound of extra-firm tofu into 1-inch strips. Place on a lightly oiled baking dish and sprinkle with 1 teaspoon each garlic powder and onion powder. Bake at 350˚F, turning once, until yellow and firm on the outside and still tender inside (about 30 minutes). Baked Salmon Cut 12 ounces of salmon into 4 pieces. Season with garlic powder and black pepper, to taste. Place salmon skin-side down on a nonstick baking sheet. Bake at 450˚F until salmon is cooked through (about 12 minutes).