Antipasto Salad
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 270 |
| pro | 13 g |
| total fat | 16 g |
| carb | 21 g |
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.
Ingredients
- 4 oz extra-firm tofu
- 1 cup broccoli florets
- 1 can (19 oz/540 mL) chickpeas
- 1 small sweet red pepper or sweet green pepper
- 1/2 seedless cucumber
- 1 cup halved cherry tomatoes
- 1/4 cup black olives, (preferably Kalamata)
- 3 oz mozzarella cheese, cubed (1/2 cup/125 mL)
- 2 tbsp chopped fresh parsley
- 2 oz feta cheese, crumbled
- Dressing:
- 2 tbsp red wine vinegar
- 1 green onion, minced
- 2 cloves garlic, 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
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
- Keywords : Salad; Tofu; Broccoli; Chickpeas; Black olives; Boil; Refrigerate/Chill; Cucumbers; Cheese;
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