Health knowledge made personal
 Leave it to the Italians to create a winning combination like tuna and white beans. I take this classic one step further by incorporating shredded romaine, arugula, and crunchy veggies. The flaxseed oil in the vinaigrette dressing adds a great flavor-much like that of pecans. 1/2 cup reduced sodium Chicken Broth 2 Shallots, finely chopped 3 Tbspns chopped flat-leaf Parsley 1 Tbspn Flaxseed Oil 2 Teaspoons Balsamic Vineager 1 Teaspoon Dijon Mustard 1/4 Teaspoon Salt 1/4 Teaspoon freshly ground Black Pepper 3 Cups finely shredded Romaine Lettuce 3 Cups finely shredded Arugula Leaves 3 Plum Tomatoes, finely chopped 2 (6-ounce) cans water packed, solid white Tuna, drained 2 assorted color Bell Peppers, finely chopped 1 Cup canned White Beans, rinsed and drained 1 small Red Onion, finely chopped Whisk the broth, shallots, parsley, oil, vinegar, mustard, salt and pepper in a large bowl. Add the lettuce and remaining ingredients; toss to coat with the dressing. Serve at once. makes 4 servings - 214 calories - 7 grams fat - 6 grams fiber - 23 grams protein 4 WW Points *Imported Italian Tuna packed in olive oil may be used (such as Pastene). |
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