| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Vegtime5 |
8 |
servings |
INGREDIENTS
| 2 |
c |
Cooked large white beans; (cannellini) |
|
|
OR 16-oz. can; drained and rinsed |
| 1 |
|
8 oz pkg. baked marinated tofu; drained well and |
|
|
Drained well and diced |
| 1/3 |
c |
Chopped black olives; preferably cured |
| 2 |
lg |
Celery stalks; diced |
| 1/2 |
c |
Sliced red onions |
| 1/4 |
c |
Chopped fresh parsley |
|
|
Freshly ground black pepper; to taste |
| 2 |
tb |
Extra-virgin olive oil |
| 1/2 |
|
Lemon; to taste , juice of |
|
|
Up to 1 |
|
|
Curly green or red leaf lettuce leaves; as needed |
INSTRUCTIONS
8 SERVINGS DAIRY-FREE
In Italy, tuna and white beans are a classic salad combination. Here we use
baked, marinated tofu in place of the tuna with wonderful results. A light
pasta dish makes a nice accompaniment to this salad
In large serving bowl, combine all ingredients except lettuce and toss to
mix.
To serve, arrange 2 or 3 lettuce leaves on each plate and spoon some salad
over them.
PER SERVING: 135 CAL.; 10G PROT.; 7G TOTAL FAT (1G SAT. FAT); 11G CARB.; 0
CHOL.; 257MG SOD.; 3G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999.
Recipe by: Vegetarian Times, July 1998, page 52
Converted by MM_Buster v2.0l.
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