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Fibre-rich: Antipasto Salad

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Canadian Salads, Vegetables 6 Servings

INGREDIENTS

4 oz Extra-firm tofu
1 c Broccoli florets
19 oz Canned chick-peas
1 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 T Fresh parsley, chopped
2 oz Feta cheese, crumbled
2 T Red wine vinegar
1 Green onion, minced
2 Garlic cloves, minced
1 t Dijon mustard
1/2 t Dried basil
1/2 t Dried oregano
1/4 t Salt
1/4 t Pepper
3 T 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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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