Grilled Vegetable Salad with Tofu
['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', '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']
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.
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.
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