| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Canadian | Vegetables, Salads | 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 |
| 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 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=-] [email protected] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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