Vegetables > Tomato > |
| | Warm Tomato-Bread Salad
5 1/2 ounce package of seasoned croutons;
2 tablespoons of olive oil
1/2 cup of chopped red onions
1 Clove garlic; minced
2 1/2 cups of cherry tomatoes; halved
1 cup of frozen LeSeur peas
1/4 cup of shredded fresh basil
1/4 cup of red wine vinegar
8 ounces of Firm tofu, diced
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 frozen peas, basil and vinegar; mix well. Cook 2 minutes until 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: 1 1/2 starch, 1 vegetable, 2 fat Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr99, p. 72
Recipe by: Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr99 Posted to EAT-LF Digest by Roberta Banghart on Feb 05, 1999, converted by MM_Buster v2.0l. |
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