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  Recipe Home » Vegetables » Fibre-Rich: Antipasto Salad
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  Fibre-Rich: Antipasto Salad
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 161
Ingredients:
4 oz Extra-firm tofu
1 cup Broccoli florets
19 oz Canned chick-peas
1 small Sweet red or green pepper
1/2 Seedless cucumber
1 cup Cherry tomatoes, halved
1/4 cup Black olives - Kalamata
1/2 cup Mozzarella, cubed
2 tbsp Fresh parsley, chopped
2 oz Feta cheese, crumbled

MMMMMDRESSING

2 tbsp Red wine vinegar
1 Green onion, minced
2 Garlic cloves, minced
1 tsp Dijon mustard
1/2 tsp Dried basil
1/2 tsp Dried oregano
1/4 tsp Salt
1/4 tsp Pepper
3 tbsp 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
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