Plus I had some of the sauce leftover from yesterday (the original recipe from the book makes quite a bit more than you need), plus it was so good I think I'll just keep making it every night until it freezes.
I wasn't absolutely starving this time so I was able to do more than just pile everything on and dig in--time to blanch sweet potato and carrots, for instance. There's also sweet red pepper, cucumber, nori, arugula, and pumpkin seeds (unfortunately I was out of fresh tofu).
Here's the sauce in its little plastic container. I added some ground red pepper to spice it up some more since most of the jalapeno went into yesterday's salad and thought it had kind of a cool (hot) ruby glow:
Even just a big mess of salad is so gorgeous.