Antipasto Salad 2

Serving Size : 6
Ingredients

for prepare Antipasto Salad 2

:

Amount	Measure	Ingredient - Preparation Method
4	ounces	extra-firm tofu
1	cup	broccoli florets
19	ounces	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	tablespoons	fresh parsley - chopped
2	ounces	feta cheese - crumbled
DRESSING antipasto salad 2
2	tablespoons	red wine vinegar
1		green onion - minced
2		garlic cloves - minced
1	teaspoon	Dijon mustard
1/2	teaspoon	dried basil
1/2	teaspoon	dried oregano
1/4	teaspoon	salt
1/4	teaspoon	pepper
3	tablespoons	olive oil

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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