Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

--------------------------DRESSING-------------------------------
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

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

Browse by categories