Tuna and White Bean Salad (4.5 PTS) Recipe - Cooking Index
4 | Drained canned tuna | |
2 | Rinsed drained - canned white kidney | |
(cannellini) beans | ||
2 | Finely diced celery | |
1 | Finely diced red onion and minced fresh | |
Parsley | ||
2 | Canned ready-to-serve- chicken broth | |
2 | Olive oil and red wine vinegar | |
1 | Water | |
1/8 | Salt | |
1 | Pepper |
In salad bowl combine tuna, beans, celery, onion, and parsley and toss to
combine. Using a wire whisk, in a small mixing bowl combine the remaining
ingredients; pour over tuna mixture and toss to coat. Cover and
refrigerate
until ready to serve.
Each serving provides: 2 Protein exchanges; 1/2 Bread exchange; 1/8
Vegetable exchange; 1 Fat exchange; 3 Optional Calories
Per serving: 190 Calories, 19 g Protein, 9 g Fat, 7 g Carbohydrate, 29 mg
calcium, 507 mg sodium (estimated), 10 mg cholesterol, 1 g dietary fiber
Shared by: Patty, pattysdietrecipes
MC Formatted & WW Pointed by Mary [[email protected]]10/24/00
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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