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Fibre-Rich: Antipasto Salad

10
Category : Salad

Yield: 6 Servings

Ingredients (Help):
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

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

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
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