Antipasto Salad
If you're unfamiliar with tofu, this salad is a good way to try it. The strips of tofu are similar to marinated mozzarella in appearance, taste and texture. Serve this salad as a light lunch or first course with crusty bread.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 270 |
| protein | 13 g |
| fat | 16 g |
| carbohydrate | 21 g |
| high source fibre | - |
| calcium. | good source |
Suggested Recipes
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4 oz (125 g) extra-firm_tofu
1 cup (250 mL) broccoli florets
1 can (19 oz/540 mL) chickpeas
1 small sweet red or green pepper
Half seedless cucumber
1 cup (250 mL) halved cherry_tomatoes
1/4 cup (50 mL) black olives (preferably Kalamata)
3 oz (75 g) mozzarella cheese, cubed (1/2 cup/125 mL)
2 tbsp (25 mL) chopped fresh parsley
2 oz (50 g) feta cheese, crumbled
Dressing:
2 tbsp (25 mL) red_wine_vinegar
1 green onion, minced
2 cloves garlic, minced
1 tsp (5 mL) dijon mustard
1/2 tsp (2 mL) each dried basil and oregano
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
3 tbsp (50 mL) olive oil
Preparation:
Dressing: In bowl, whisk vinegar, onion, garlic, mustard, basil, oregano, salt and pepper; gradually whisk in oil.
Cut tofu into 1-1/2 inch (4 cm) long strips, about 1/4 inch (5 mm) 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 chickpeas under cold water; drain and add to bowl.
Slice sweet red 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.
Source
© CanadianLiving.com
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