Antipasto Salad - 2

Recipe Ingredients

4 oz	113g	Extra-firm tofu
1 cup	146g / 5.1oz	Broccoli florets
19 oz	539g	Canned chick-peas
1 oz	28g	Sweet red or green pepper (small)
1/2		Seedless cucumber
1 cup	62g / 2.2oz	Cherry tomatoes - halved
1/4 cup	59ml	Black olives - kalamata
1/2 cup	118ml	Mozzarella - cubed
2 tablespoons	30ml	Fresh parsley - chopped
2 oz	56g	Feta cheese - crumbled
		Dressing
2 tablespoons	30ml	Red wine vinegar
1		Green onion - minced
2		Garlic cloves - minced
1 teaspoon	5ml	Dijon mustard
1/2 teaspoon	2.5ml	Dried basil
1/2 teaspoon	2.5ml	Dried oregano
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
3 tablespoons	45ml	Olive 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.

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

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