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Greek Salad with Oregano Dressing
Nb persons: 1
Yield: 1/2
Preparation time:
Total time:
Source:
| Ingredients: | |
| 5 cups | loosely packed romaine lettuce, washed, patted dry, and torn into small pieces |
| 1 cup | canned artichoke hearts, drained and cut into bite-size pieces |
| 2 medium | tomatoes, cut into wedges |
| 1 small | red onion, thinly sliced |
| 1/4 cup | canned garbanzo beans, drained and rinsed 1 ounce feta cheese, crumbled |
| 6 ounces | extra-firm tofu, cut into 1/2-inch cubes |
| 1 1/3 teaspoons | extra-virgin olive oil |
| 1 tablespoon | red wine vinegar |
| 2 tablespoons | vegetable stock or water |
| 1 small | garlic clove, minced |
| 1/4 teaspoon | dried oregano, crumbled |
| 1/4 teaspoon | freshly ground black pepper |
Instructions:
1: Arrange lettuce on large dinner plate. Top with artichoke hearts, tomatoes, onions, garbanzo beans, feta cheese, and tofu.
2: In a small bowl, mix together olive oil, red wine vinegar, vegetable stock or water, garlic, oregano, and black pepper. Pour over salad and toss to evenly distribute dressing. Serve. Variation: If you have it on hand, try using cold baked or cold grilled tofu in this recipe. Many health food stores now carry prebaked or pregrilled tofu in the refrigerator section.
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