Corn Salad

2 15 oz cans corn, no salt added
8-10 oz cherry or grape tomatoes
2 stalks celery, chopped
orange or red pepper, diced
1 english cucumber, diced
1/2 small red onion, minced
3 T white wine vinegar
1 T sugar
1/2 tsp salt
1/4 tsp black pepper
1 tsp dill
1 tsp parsley

• Mix vinegar, sugar and spices and set aside
• Mix corn with prepared veggies
• Drain any excess liquid from bowl
• Add vinegar mixture and mix well
• Refrigerate for at least and hour before serving

Quinoa Tabbouleh

3-4 cups cooked quinoa *
juice of 2 lemons
zest of one lemon
1-2 large english cucumbers, peeled and diced
5 roma tomatoes, diced
8 scallions, finely chopped
1 1/2 cups cooked chickpeas
1 T dried parsley or 1/2 cup chopped fresh
salt and pepper to taste

• Combine all ingredients and mix well
• refrigerate,  serve chilled

* (2 1/4 rice cooker cups)
* for Pesach, leave out chickpeas

Breaded Tofu Salad

1 12 oz package extra firm tofu
1 T lemon juice
3 T soy sauce
bread crumbs
romaine lettuce
tomatoes, chopped
cucumbers, sliced
mushrooms, sliced
scallions, chopped
Montreal chicken seasoning or all-purpose vegetable seasoning

• cut tofu into cubes
• mix lemon juice and soy sauce
• place cubes into container with mixture and marinate for a few hours, turning occasionally
• put tofu cubes into ziploc bag
• generously pour bread crumbs and seasoning into bag and shake well
• spray baking pan with cooking spray and arrange cubes in a single layer
• spray cubes lightly with cooking spray and bake uncovered at 400 for 40 minutes.
• serve over salad with ponzu sauce /dressing.