a light Greek Summer Salad

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* Exported from MasterCook *

 

Greek Tofu Salad

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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TOFU PREP:

1 box ex-firm tofu

2 tablespoons lemon juice

1 teaspoon water

1/2 tablespoon garlic powder

3 cups romaine lettuce -- chopped

2 medium tomatoes -- chopped

1 medium cucumber -- chopped

1 cup rice -- cooked

2 tablespoons soy feta cheese -- crumbled

 

VINAIGRETTE:

1/4 cup red wine vinegar

1 1/2 tablespoons balsamic vinegar

1 tablespoon olive oil

1 1/2 tablespoons fresh parsley -- minced

1 tablespoon dried basil

1 tablespoon garlic powder

1 teaspoon hot pepper sauce (optional)

1/4 teaspoon dried oregano

1/8 teaspoon ground black pepper

1 cup tomatoes -- crushed

1/4 cup onions -- diced

 

FETA SUBSTITUTE (source unknown)

1 cup firm tofu -- mashed

1 teaspoon olive oil

2 tablespoons garlic powder

1/2 teaspoon oregano

1/2 teaspoon basil

Mix together. Let set a while to develop

flavor.

 

Marinate tofu in lemon juice, water and garlic powder for 15 mins. Saute

until crispy on exterior. Remove from heat.

 

In a large bowl, toss together lettuce, tomtatoes and cucumber. Cover with

rice, then tofu. Sprinkle with the feta substitute.

 

To make vinaigrette: whick together all ingredients except for tomatoes and

onions. Add these last and stir. Pour over salad and toss well.

 

Description:

" a light summer salad "

 

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Per serving: 333 Calories (kcal); 8g Total Fat; (21% calories from fat); 12g

Protein; 56g Carbohydrate; 0mg Cholesterol; 26mg Sodium

Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

NOTES : Prevention Mag., '92, used scallops

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0