For summer and spring salads, I'm always looking for something new. Something that isn't just a plain salad. Adding pastas, beans or proteins as a sub to lettuce makes salads interesting. I originally made this salad as to bring to a picnic I was going to at a concert in Chicago. It makes me miss Chicago now! Maybe I'll have to make it again before it turns to summer (aka winter) in San Francisco. <br /> <br />Allow me to set the scene. 99% of the lawn seats don't allow you to actually see the stage, you just listen via speakers planted all over the lawn. If you think bringing a picnic basket with a blanket is sufficient (like I did), you will be a loser and an outcast. Thankfully, my friend Jess is a longtime Ravinia goer and was (super) prepared. Prepared means coming with the following: a fold out table from Crate and Barrel (literally, everyone in Ravina had one), table cloth, candles, chairs, waterproof blankets, cloth napkins, real plates and cutlery, 2-3 bottles of wine per person, a cheese selection, and last but not least, a gourmet feast. Thankfully, I made this tasty tofu salad to complement the feast our friends brought. It made up for our measly Gamecocks blanket (that we put on top of trash bags so we didn't get soaked) and cooler that only fit 2 bottles of wine. Rookies.

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