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Monday, October 20, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CYBERSONIC - Click for Website
GREEK SALAD
Salads
Contributed by: Mary N. Hairston
Ingredients:
  • Marinade:
  • 3 TBS olive oil
  • 2 TBS water
  • 1/4 cup lemon juice
  • 1 tsp. Italian seasoning
  • 2 or 3 tsp. garlic powder
  • 1/2 tsp. salt
  • 2 tsp. soy sauce
  • Mix all ingredients.
  • Salad:
  • 1 (14-oz.) block firm water-packed tofu
  • Marinade
  • 1 pint grape tomatoes
  • 1 large English cucumber
  • 1 large yellow bell pepper
  • 1 large orange bell pepper
  • 1 large red or sweet onion
  • 1 (6 oz.) can pitted black olives
Cut tofu into 1/2-inch blocks. Pour marinade over tofu cubes. Place in refrigerator and marinate for several hours or overnight.
Cut cucumber (do not peel) and peppers into 1/2-inch slices. Slice onion into thin rings. Mix vegetables with the marinated tofu, and add more fresh lemon juice, onion powder and garlic powder to taste.
(Tofu may be frozen in the package, then thawed before cutting into cubes. This changes the texture of the tofu, which some people prefer.)
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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