Chef's Vegetarian Salad

Ingredients:

• 450 g porcini mushrooms, cleaned and cut in half
• 110 g sharp cheddar cheese, cut into strips
• 225 g yellow wax beans
• 12 tbsp of mixture green leafy salads (approximately 340 gr.)
• 2 cooked beets, cut into strips
• 3 tbsp. extra virgin olive oil
• Coarse salt and freshly ground pepper
• 4 eggs
• 3 tbsp and 1 tsp red wine vinegar
• 110 g smoked or fried tofu
• 1/3 cup low-fat yogurt
• 2 tbsp. peeled, roasted, salted sunflower seeds

Preparation:

1. Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit). Combine the mushrooms, 2 tablespoons of olive oil, 1/4 teaspoon of salt, and pepper to taste on a baking sheet. Bake for 12 minutes, until the mushrooms are golden and tender.
2. Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to a boil. Add the wax beans and remove from heat. Cover and let sit for 10 minutes. Drain the water and rinse the eggs and beans under cold water.
   
   Peel the eggs and quarter them, setting aside. In a medium bowl, combine the beans with 1 teaspoon of vinegar and a pinch each of salt and pepper. Cut 3/4 of the tofu into strips.
3. Prepare the salad dressing: In a food processor, combine 1/3 of the mushrooms, the remaining tofu, 3 tablespoons vinegar, 1 tablespoon olive oil, yogurt, 3/4 teaspoon salt, and pepper to taste.
   
   Puree the mixture. Toss with lettuce, season with salt and pepper. Divide the salad among bowls. Top with the remaining mushrooms, tofu, eggs, beans, beets, cheese, and seeds. Season with salt and pepper.