One of the perks of fame: getting five-star food without leaving the sofa. Whenever Denise Richards craves a healthy, delicious meal, she calls private chef Dorte Lambert, founder of DL Creations. Don't be put off by the high fat count in this dish; it's mostly the heart-friendly unsaturated kind.

　　

Ingredients

Makes 2 servings

　　1 zucchini, halved lengthwise

　　1 ear corn, husked

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

　　1 4-ounces 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

　　

Dressing

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

　　

Step 1

Heat grill to medium. Spray zucchini, corn, asparagus, tofu and scallions with oil. Season with salt and pepper. Grill scallions 2 minutes per side; tofu 2 minutes per side; zucchini and asparagus 3 minutes per side; corn 8 to 10 minutes, turning often. Cut zucchini and asparagus into bite-ize pieces. Cut corn into chunks; slice off some kernels. Slice tofu into triangles. Combine veggies, tofu and remaining ingredients in a bowl.

　　

Dressing

Step 2

Combine all ingredients in a bowl; whisk until smooth. Season with salt and pepper. Divide salad greens and veggies between 2 bowls; drizzle each with 2 tablespoon dressing.

　　

Nutrition Per Serving

Nutritional analysis per serving: 496 calories

　　38.9 g fat (5.2 g saturated)

　　30.8 g carbs

　　11.2 g fiber

　　15.5 g protein

　　#### Nutritional analysis provided by Self