Mediterranean Salad w/ Clementines, Fennel & Olives

[Guest guest]

Honorable Mention

 

Karin Baumgardner

Issaquah, WA

 

* Exported from MasterCook II *

 

Mediterranean Salad w/ Clementines, Fennel & Olives

 

Recipe By : Vegetarian Times - October 2000

Serving Size : 4 Preparation Time :0:00

Categories : **To Eat-Lf Salads

Tofu Want To Try

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

GRILLED TOFU:

1 pound extra-firm tofu, drained -- cut in 1 " thk slices

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

4 teaspoons olive oil

1 tablespoon herbes de Provence

SALAD:

3 clementines OR small seedless oranges

2 tablespoons olive oil

2 tablespoons fresh Italian parsley -- chopped

2 teaspoons fresh lemon juice

2 small fennel bulbs -- halved, cored cut

-- in very thin strips

1/4 cup kalamata olives

 

1. Make grilled tofu:

Prepare grill. Sprinkle tofu with lemon juice, salt and pepper, then brush

with oil. Place on grill and cook until grill marks appear, turning once,

about 6 minutes per side. Transfer to cutting board and cut into 1 " cubes.

Sprinkle with herbes de Provence and set aside.

 

2. Squeeze juice from 1 clementine into large bowl. Whisk in oil, parsley and

lemon juice; season with salt and fresh ground black pepper to taste.

 

3. Peel and section remaining clementines; add to vinaigrette in bowl along

with fennel strips, olives, and grilled tofu cubes. Toss gently to combine

and srve.

 

Makes 4 servings.

 

Per serving:

214 calories; 7 g. protein; 15 g. fat (2 g. sat fat); 14 g. carbohydrates; 0

cholesterol; 448 mg. sodium; 6 g. fiber

 

NOTE: " A lovely mix of tart, piquant and refreshing flavors shnes through in

this elegant entre slad from Wolfgang Hanau of West Palm Beac, FL. "

 

typos by Karin Baumgardner 9/30/2000

 

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NOTES : Honorable Mention in the Vegetarian Times Best Soy Recipe contest.