Yield: 8 servings
|2 cups||Cooked large white beans; (cannellini)|
|\N \N||OR 16-oz. can; drained and rinsed|
|1 \N||8 oz pkg. baked marinated tofu; drained well and|
|\N \N||Drained well and diced|
|⅓ cup||Chopped black olives; preferably cured|
|2 larges||Celery stalks; diced|
|½ cup||Sliced red onions|
|¼ cup||Chopped fresh parsley|
|\N \N||Freshly ground black pepper; to taste|
|2 tablespoons||Extra-virgin olive oil|
|½ \N||Lemon; to taste , juice of|
|\N \N||Up to 1|
|\N \N||Curly green or red leaf lettuce leaves; as needed|
8 SERVINGS DAIRY-FREE
In Italy, tuna and white beans are a classic salad combination. Here we use baked, marinated tofu in place of the tuna with wonderful results. A light pasta dish makes a nice accompaniment to this salad In large serving bowl, combine all ingredients except lettuce and toss to mix.
To serve, arrange 2 or 3 lettuce leaves on each plate and spoon some salad over them.
PER SERVING: 135 CAL.; 10G PROT.; 7G TOTAL FAT (1G SAT. FAT); 11G CARB.; 0 CHOL.; 257MG SOD.; 3G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 27, 1999.
Recipe by: Vegetarian Times, July 1998, page 52 Converted by MM_Buster v2.0l.