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Antipasto Salad - 2

Type: Cheese, Eggs, Meat, Vegetables
Courses: Salads
Serves: 6 people

Recipe Ingredients

4 oz 113gExtra-firm tofu
1 cup 146g / 5.1ozBroccoli florets
19 oz 539gCanned chick-peas
1 oz 28gSweet red or green pepper (small)
1/2   Seedless cucumber
1 cup 62g / 2.2ozCherry tomatoes - halved
1/4 cup 59mlBlack olives - kalamata
1/2 cup 118mlMozzarella - cubed
2 tablespoons 30mlFresh parsley - chopped
2 oz 56gFeta cheese - crumbled
2 tablespoons 30mlRed wine vinegar
1   Green onion - minced
2   Garlic cloves - minced
1 teaspoon 5mlDijon mustard
1/2 teaspoon 2.5mlDried basil
1/2 teaspoon 2.5mlDried oregano
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlPepper
3 tablespoons 45mlOlive oil

Recipe Instructions

Dressing: In bowl, whisk vinegar, onion, garlic, 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.

Canadian Living magazine Jan 95 Presented in article by Carol Ferguson: "Health and Well-Fare: Calcium: Are You Getting Enough?"


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