Tuna, Artichoke and Pepper Salad

 

2

jars (6 oz each) Progresso® marinated artichoke hearts

1/4

cup chopped fresh dill weed

1

tablespoon extra-virgin olive oil

1

tablespoon fresh lemon juice

1/2

teaspoon freshly ground pepper

2

cloves garlic, finely chopped

2

cups chopped fresh baby spinach leaves

2

cans (5 oz each) albacore tuna in water, drained, flaked

1

jar (12 oz) roasted red bell peppers, drained, chopped

16

whole wheat reduced-fat crackers

• 1 Drain artichokes, reserving 2 tablespoons marinade. Coarsely chop artichokes.
• 2 In large bowl, stir together artichokes, reserved marinade, dill, oil, lemon juice, pepper and garlic. Add spinach, tuna and roasted peppers; toss well. Serve with crackers.