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Tuna Cauliflower Salad with Lime Vinaigrette

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Tuna Cauliflower Salad with Lime Vinaigrette

Prep 20 min
Total 1 hr 20 min
Servings 6

Fresh lime juice is a surprise ingredient that gives tuna salad a kick. MORE+ LESS-

By Betty Crocker Kitchens

September 16, 2016

Ingredients

Salad

bag (24 oz) Value Size frozen cauliflower & three cheese sauce

box (9 oz) frozen baby sweet peas

can (12 oz) tuna in water, drained, rinsed

medium cucumber, peeled, chopped

1/2

cup chopped green onions (8 medium)

Vinaigrette

1/4

cup fresh lime juice

1/4

cup light olive oil

teaspoon ground cumin

1/4

teaspoon salt

Garnish

1/3

cup sliced stuffed green olives

plum (Roma) tomatoes, sliced

Steps

Hide Images

1

Cook frozen cauliflower as directed on bag. Cook frozen peas as directed on box; drain. Place cauliflower and peas in large bowl; refrigerate.
2

In tightly covered container, shake vinaigrette ingredients until well blended. Stir tuna, cucumber and green onions into cauliflower mixture; add vinaigrette. Toss to coat. Cover; refrigerate about 1 hour or until chilled.
3

Just before serving, top with olives and tomatoes.

Expert Tips

Garnish with sliced ripe olives if green olives are not your choice.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 110

% Daily Value

Total Fat: 13g; 19%
Saturated Fat 1 1/2g 8% Trans Fat 0g
Cholesterol: 15mg; 6%
Sodium: 670mg; 28%
Potassium: 550mg; 16%
Total Carbohydrate: 16g; 5%
Dietary Fiber 3g 13% Sugars 6g
Protein: 19g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 25%; 25%
Calcium: 8%; 8%
Iron: 15%; 15%

Exchanges:

1/2 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; 1 1/2 Fat;