| 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?"
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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