I'm calling this meal "The Spinach Salad" mainly because I feel bad for the spinach. Greens are fine and dandy, but when it comes to enjoying a salad, it's all about the toppings. You should think of this salad as robust pile of toppings that happen to rest atop a casual, and painfully unimportant, mound of spinach. Feel free to mentally photoshop out that green stuff from the picture. Similarly, I invite you to wolf down the spinach first, leaving yourself with a bowl of well–deserved, tasty tidbits.
You'll find that the croutons and tofu add warmth, saltiness, and heartiness. Meanwhile, creamy avocado compliments the sweetness of strawberries and the tanginess of balsamic dressing. Leeks will make you appear fancy and are utterly entertaining to pick up with a fork. Flax seeds add nuttiness and fabulous omega–3's. And the spinach? Well, it's good for you.

What:

bread

pre-seasoned tofu

avocado

strawberries

leek

balsamic vinaigrette (or balsamic vinegar mixed with olive oil, salt, and pepper)

olive oil

garlic powder

salt & pepper

spinach (...I guess...)

How:

Preheat the oven to 350º.

Cube the bread and toss with olive oil, salt, pepper, and garlic powder to taste.

Bake for a few minutes, until desired level of crouton crispness is achieved.

Spread flax seeds onto a baking sheet and bake for a few minutes to develop a toasted flavor (if you use the crouton pan, you'll dirty one less dish).

Heat tofu in a skillet until browned.

Chop veggies and fruit and assemble salad.

What did I use and why?

My favorite store–bought dressing is Newman's Own balsamic vinaigrette.

I used Wildwood savory flavored baked tofu, because it reminds me of chicken and compliments the salad well.