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Cannellini Bean and Tuna Salad
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-
Prep
15
min
-
Total
15
min
-
Servings
8
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Ingredients
Dressing
-
1/4
cup olive oil
-
1/2
cup tarragon vinegar
-
2
tablespoons chopped fresh parsley
-
1
teaspoon sugar
-
1
teaspoon ground mustard
-
1
teaspoon dried thyme leaves
-
1/2
teaspoon dried oregano leaves
-
1/2
teaspoon garlic powder
-
1/2
teaspoon salt
Salad
-
4
cups Frozen Broccoli Cuts
-
2
cans (19 oz each) cannellini beans, drained
-
2
cans (6 oz each) tuna in water, drained, flaked
-
Lettuce, if desired
-
1/2
cup shredded carrot
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Steps
-
1
In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well.
-
2
Cook broccoli as directed on package until crisp-tender; rinse with cold water to cool.
-
3
In large bowl, mix broccoli, beans and tuna. Add dressing; toss gently to coat. Serve in lettuce-lined bowl. Sprinkle with carrot.
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-
Black beans, garbanzo beans or great northern beans may be substituted for the cannellini beans.
-
Look in the produce section of your local supermarket for bags of shredded carrot.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 290
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 630mg
- 26%
- Potassium
- 850mg
- 24%
- Total Carbohydrate
- 34g
- 11%
- Dietary Fiber
- 9g
- 38%
- Sugars
- 3g
- Protein
- 22g
- Vitamin A
- 40%
- 40%
- Vitamin C
- 50%
- 50%
- Calcium
- 15%
- 15%
- Iron
- 30%
- 30%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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