Fibre-rich: antipasto salad

6 Servings

Ingredients

Quantity Ingredient
4 ounces Extra-firm tofu
1 cup Broccoli florets
19 ounces Canned chick-peas
1 small Sweet red or green pepper
½ Seedless cucumber
1 cup Cherry tomatoes, halved
¼ cup Black olives - Kalamata
½ cup Mozzarella, cubed
2 tablespoons Fresh parsley, chopped
2 ounces Feta cheese, crumbled
2 tablespoons Red wine vinegar
1 Green onion, minced
2 Garlic cloves, minced
1 teaspoon Dijon mustard
½ teaspoon Dried basil
½ teaspoon Dried oregano
¼ teaspoon Salt
¼ teaspoon Pepper
3 tablespoons Olive oil

Directions

DRESSING

Dressing: In bowl, whisk vinegar, onion, garllic, mustard, basil, oregano, salt and pepper; gradually whisk in oil.

Cut tofu into 1-½-inch long strips, about ¼-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@...

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