Greek Salad with Insteada Feta

[Guest guest]

* Exported from MasterCook *

 

Greek Salad with " Insteada Feta "

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

16 ounces firm tofu -- cubed

1 cup canned garbanzo beans -- drained

1/2 cup black olives -- pitted and sliced

1/2 cup parsley sprigs -- chopped

1/2 medium red onion -- peeled and sliced

1 large tomatoes -- diced

1 small cucumber -- seeded and diced

Dressing

1/3 cup olive oil

2 tablespoons red wine vinegar

2 garlic cloves -- minced

1 teaspoon Dijon mustard

2 teaspoons honey

1 tablespoon dried oregano

1 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon white pepper

 

Place the tofu, beans, olives, parsley, and vegetables in a salad bowl, and

toss.

 

In a small mixing bowl, whisk together all the dressing ingredients, and pour

over the salad. Toss lightly and serve.

 

Description:

" We've made this salad favorite even healthier by substituting tofu

for the feta. Top with garlicky croutons and enjoy! "

 

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

 

Per Serving (excluding unknown items): 208 Calories; 17g Fat (68.8% calories

from fat); 7g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

299mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0

Fruit; 3 Fat; 0 Other Carbohydrates.

 

 

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