Mixed Vegetable Salad with Tofu and Bean Sprouts

Perfect for Low Carb menus

6 cups mesclun (gourmet salad mix)

12 radishes, sliced

3/4 tsp chili powder

12 fresh mushrooms, sliced

24 cherry tomatoes, cut in half

12 scallions, sliced

salt and pepper

3 tbsp white wine vinegar

1/3 cup olive oil

2 squares tofu, cut into small pieces

2 tsp soy sauce

3 cups bean sprouts

Put the first 5 ingredients into a bowl. Season with salt and pepper

and toss with vinegar and oil. Sprinkle the tofu with soy sauce and

add to the salad. Top with bean sprouts. Serve wtih pumpernickel

or sourdough bread. (skip the bread if you are into low carb diets)

aluminum foil dividing equally. Wrap securely. Set packages

on grill over hot coals; cook 8-10 minutes. Serve hot over barbecued

meats; poultry or fish or over split and fluffed hot baked potatoes.

Makes 4 servings. Mushroom packets may also be baked

in a 400 degree oven for 10 minutes. Reduce the fat in this

recipe by using low or not fat butter substitue.