Chopped Vegetable, Tofu And Romaine Salad Who says Los Angeles has the best chopped salad? Not me. I suggest doubling this recipe, adding the oil and vinegar only to the part you are going to eat right away. You can eat this as a salad, or roll it into a tortilla wrap for a quick, satisfying vegetarian meal on the go. Makes 4 Servings
	Ingredients: 1/2 cup chopped string beans 1/2 cup diced Seared Asian Tofu 1/4 cup diced bell peppers 1/4 cup peeled and diced cucumber 2 cups thinly sliced romaine lettuce 1/4 cup thinly sliced Belgian endive leaves 1 tablespoon extra-virgin olive oil 2 tablespoons rice wine vinegar 1/4 cup diced avocado Sea salt and freshly ground black pepper 1/4 cup diced tomato
	Instructions: 1. Bring a small pot of water to a boil. Add the string beans and cook for 1 minute to blanch. Rinse under cold water and set aside. 2. In a mixing bowl, combine all the ingredients, including the string beans, and season to taste with salt and pepper. Toss well and serve on chilled plates.

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