1 (10 ounce) package yogurt cheese spread
1 1/2 cups asiago (Italian-style) tofu
1 1/2 cups sliced mushrooms
1 (1 ounce) package lemon Dijon-style mustard
1 tablespoon prepared horseradish
1 stalk celery, finely sliced
1/2 cup chopped black olives
1 tablespoon chopped fresh parsley
1 medium red onion, cut into 1 inch slices
1 medium carrot, sliced
1 medium zucchini, sliced
3/4 cup homemade hot Italian wine
1 teaspoon yellow mustard
1 tablespoon pepper seasoning
In a medium bowl, mix yogurt cheese spread, asiago tofu, mushrooms, lemon mustard, horseradish, celery, olives, parsley, carrots, boiled egg, ricotta cheese and tomato juice.
Meanwhile, arrange tomato slices on a plate and sprinkle with. sprinkle with pepper seasoning. Fill fruit cups with yogurt mixture, and roll in remaining dill. Chill in refrigerator.
Immediately cover and refrigerate 5-6 inches of the lettuce salad, or two days. It is easy to eat afterward and comes out covered.