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Culinary Escape to Spain
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Chopped Salad al Tonno

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  4 servings, generous 2 cups each
Why have the same mayonnaise-laden tuna when you can make a light, fresh salad that won’t hold you back while you chase the kids around the yard?
RECIPE INGREDIENTS
1/4 cup  lemon juice
3 tablespoons  extra-virgin olive oil
1/2 teaspoon  garlic salt
Freshly ground pepper to taste
8 cups  chopped hearts of romaine
2   medium tomatoes, diced
1/2 cup  sliced pimiento-stuffed green olives
2 6-ounce cans  chunk light tuna, drained (see Ingredient note)

Ingredient Note:  Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light, on the other hand, which comes from smaller fish, skipjack or yellowfin, is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples.
Chopped Salad al Tonno Recipe at Cooking.com
DIRECTIONS
Whisk lemon juice, oil, garlic salt and pepper in a large bowl. Add romaine, tomatoes and olives; toss to coat. Add tuna and toss again.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chopped Salads
Nutrition Facts per Serving
Yield:   4 servings, generous 2 cups each
Calories: 258
Fat. Total: 13g
Protein: 26g
Carbohydrates, Total: 8g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 53mg
Sodium: 428mg
% Cal. from Fat: 45%
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