Fibre-rich: antipasto salad
Yield: 6 Servings
Ingredients:
- 4 oz Extra-firm tofu
- 1 c Broccoli florets
- 19 oz Canned chick-peas
- 1 sm Sweet red or green pepper
- 1/2 Seedless cucumber
- 1 c Cherry tomatoes halved
- 1/4 c Black olives - Kalamata
- 1/2 c Mozzarella cubed
- 2 tb Fresh parsley chopped
- 2 oz Feta cheese crumbled MMMMM--------------------------DRESSING-------------------------------
- 2 tb Red wine vinegar
- 1 Green onion minced
- 2 Garlic cloves minced
- 1 ts Dijon mustard
- 1/2 ts Dried basil
- 1/2 ts Dried oregano
- 1/4 ts Salt
- 1/4 ts Pepper
- 3 tb Olive oil
Instructions:
Dressing: In bowl whisk vinegar onion garllic mustard basil oregano salt and pepper; gradually whisk in oil. Cut tofu into 1-1/2-inch long strips about 1/4-inch wide; add to dressing. Let stand at room temperature for 1 hour. in saucepan of boiling salted water cook broccoli just until tender-crisp; drain and refresh under cold water. Drain again; place in large bowl. Rinse chick-peas under cold water; drain and add to bowl. Slice sweet pepper into thin strips and cut cucumber into chunks; add to bowl along with tomatoes olives mozzarella parsley dressing and tofu. Toss gently. Cover and refrigerate stirring occasionally for at least 1 hour or up to 2 days. Taste and adjust seasoning. to serve toss gently and sprinkle with feta cheese. Per serving: about 270 calories 13 g Protein 16 g fat 31 g carbohydrate high source fibre good source calcium Source: Canadian Living magazine Jan 95 Presented in article by Carol Ferguson: "Health & Well-Fare: Calcium: Are You Getting Enough?" [-=PAM=-] PA_Meadows@msn.com
