Arugula, Italian Tuna, and White Bean Salad
This no-cook dinner recipe is packed with colorful vegetables and gets a flavor kick from its zesty vinaigrette.
Yield: 4 servings (serving size: 2 ¼ cups) Time: 30 minutes
Ingredients:
3 tablespoons fresh lemon juice
1 ½ tablespoons extra-virgin olive oil
½ teaspoon minced garlic
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon Dijon mustard
1 cup grape tomatoes, halved
1 cup thinly vertically sliced red onion
1 (6-ounce) cans Italian tuna packed in olive oil, drained and broken into chunks
1 (15-ounce) can cannellini beans, rinsed and drained
1 (5-ounce) package fresh baby arugula
2 ounces Parmigiano-Reggiano cheese, shaved
Preparation
Whisk together first 6 ingredients in a large bowl. Add tomatoes and next 4 ingredients (through arugula); toss. Top with cheese
Nutritional Information:
Amount per serving
Calories: 301
Fat: 14.5g
Saturated fat: 4.1g
Monounsaturated fat: 6.7g
Polyunsaturated fat: 2.8g
Protein: 27.5g
Carbohydrate: 15g
Fiber: 3.8g
Cholesterol: 21mg
Iron: 2.5mg
Sodium: 709mg
Calcium: 263mg
Laraine Perri, Cooking Light – June 2010