Recipe - Fibre-Rich: Antipasto Salad

4 ounce Extrafirm tofu
1 cup Broccoli florets
19 ounce Canned chickpeas
1 small Sweet red or green pepper
One half Seedless cucumber
1 cup Cherry tomatoes, halved
One fourth cup Black olives Kalamata
One half cup Mozzarella, cubed
2 tablespoon Fresh parsley, chopped
2 ounce Feta cheese, crumbled

DRESSING
2 tablespoon Red wine vinegar
1 Green onion, minced
2 Garlic cloves, minced
1 teaspoon Dijon mustard
One half teaspoon Dried basil
One half teaspoon Dried oregano
One fourth teaspoon Salt
One fourth teaspoon Pepper
3 tablespoon Olive oil

Dressing: In bowl, whisk vinegar, onion, garllic, mustard, basil, oregano,
salt and pepper; gradually whisk in oil.

Cut tofu into 11/2inch long strips, about 1/4inch wide; add to dressing.
Let stand at room temperature for 1 hour.

in saucepan of boiling salted water, cook broccoli just until tendercrisp;
drain and refresh under cold water. Drain again; place in large bowl. Rinse
chickpeas 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.

Per serving: about 270 calories, 13 g Protein, 16 g fat, 31 g carbohydrate
high source fibre, good source calcium

Source: Canadian Living magazine Jan 95 Presented in article by Carol
Ferguson: "Health & WellFare: Calcium: Are You Getting Enough?"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini