Warm tomato-bread salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5½ | ounce | Pkg. seasoned crutons; large/3 cups |
| 2 | tablespoons | Olive oil |
| ½ | cup | Chopped red onions |
| 1 | Clove garlic; minced | |
| 2½ | cup | Cherry tomatoes; halved/1 lb. |
| 1 | cup | Frozen leSeur peas |
| ¼ | cup | Shredded fresh basil |
| ¼ | cup | Red wine vinegar |
| 8 | ounces | Firm tofu; diced |
Directions
Place croutons in large bowls; set aside.
Heat oil in large skillet over Medium-High heat until hot. Add onion and garlic; cook and stir until tender. Add tomatoes; cook and stir over Medium heat for 2 minutes or until softened.
Add flrozen peas, basil and vinegar; mix well. Cook 2 minutes untl thoroughly heated. Pour over croutons in bowl. Add tofu; toss gently to mix well. Serve immediately.
Makes 6 (1 cup) servings.
Per serving; 240 calories, 11 g fat, 0 mg cholesterol, 370 mg sodium, 26 g carbohydrate, 4 g fiber, 8 g protein Dietary Exchanges: 1½ starch, 1 vegetable, 2 fat Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99, p. 72 Recipe by: Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr'99 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Feb 05, 1999, converted by MM_Buster v2.0l.