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Yield:
12 or more servings
Ingredients:
| 1 lrg |
bunch spinach, washed and torn (the |
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pre-packaged bags are perfect - be sure to remove the stems) |
| 1 x |
block firm tofu, rinsed, patted dry and diced into |
| 1/2 x |
" blocks |
| 1 lrg |
jar marinated artichoke hearts, undrained and |
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cut up (I have sometimes used 2 - 3 jars) |
| 1/4 cup |
finely chopped red bell pepper, or to taste |
| 1/4 cup |
finely chopped green bell pepper, or to taste |
| 1/4 cup |
sliced celery, or to taste |
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One 15 oz. can garbanzo beans (chickpeas), drained |
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and rinsed |
| 1 lrg |
ripe tomato, seeded and diced |
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Halved green olives with pimientos, to taste (I use a lot because I love green olives) |
| 8 oz |
olive oil vinaigrette or Italian salad dressing |
Instructions:
Instructions: Stir the artichoke hearts, bell peppers, celery, garbanzos, tomato, and olives together with the garlic salt and dressing. Add the spinach and toss well. Add the tofu and toss gently. Let chill covered in refrigerator at least overnight, and toss every once in a while as it chills.
Makes approximately 12 or more servings.
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