Garden Greek Salad

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Garden Greek Salad

Source: Women's Ministry Cooking Demonstration

 

1 cup pasta bows (gf/brown rice or quinoa/corn)

1/4 cup Greek Salad Dressing (recipe follows; next post)

4 cups Romaine lettuce, torn into bite-size pieces

1/2 cup carrots, grated

1/2 sweet red pepper, thinly sliced, and/or green pepper

1/2 cup artichoke hearts, quartered

1/4 cup black olives, sliced

1 tsp. crumbled tofu, extra firm (optional)

 

Cook pasta until just tender and drain. Prepare the Greek Salad

Dressing and chill until serving time.

 

Prepare and toss together lettuce, carrots, peppers, artichoke hearts

and black olives. Add cooked pasta and toss. Toss dressing over

vegetable/pasta mixture. Place in serving bowl and garnish with

crumbled tofu if desired.