Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 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.