SALADS 2

Tofu Greek Salad

1 lb. extra firm tofu, frozen, 2 tsp. oregano
thawed, and drained 1 ½ tsp. salt
2 c. broccoli, cut in small pieces 1 Tbsp. sweet basil
1 c. sliced red onion 2 c. chopped tomatoes
1 clove garlic, finely minced ½ can ripe green olives
½ c. olive oil 2 Roma tomatoes for garnish
2 Tbsp. lemon juice
1. Squeeze moisture out of thawed tofu with hands, then place between paper
towels and squeeze again. Cut into ¾ inch cubes. Place in a large bowl.
2. Combine broccoli, onion, and garlic with tofu.
3. In a small bowl, combine olive oil, lemon juice, oregano, salt, and basil. Mix
thoroughly and pour over tofu and veggies. Toss together. Chill overnight.
4. Before serving add tomatoes and olives.
5. Garnish with tomato rose. To make rose: Take 1 Roma tomato and slice off
stem end. Ream out insides and put in salad. Make 8 slits in tomato from top to
¾ way to bottom. Carefully open. Take second Roma tomato and slice off top
half. Ream out insides and slit into sections as first tomato. Place inside first
tomato and adjust “petals” to look like a rose. Place in center of tofu salad as
garnish.
Stuffed pitas: Cut pita bread in half, toast each half lightly, spread inside with
mayonnaise, and stuff with Tofu Greek Salad.
Serves 8-10 or makes about 10 pita sandwiches.

Croutons for Salads

Brush Buttery Garlic Spread or Italian Dressing onto slices of whole wheat bread.
Cut into cubes and place on cookie sheet. Dry until crunchy in 200 degree oven (1-2
hours). Leftover pieces of frozen bread works great.

Carrot Salad
1 lb. carrots, grated ¾ c. raisins
1 20 oz. can crushed pineapple ½ c. chopped walnuts
1 apple, chopped (optional)
Combine all ingredients. Chill.
Variation: May substitute 1 can pineapple tidbits for crushed pineapple.