Chopped Salad al Tonno

http://www.eatingwell.com/recipes/chopped_salad_al_tonno.html

From EatingWell:  April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

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?

4 servings, generous 2 cups each | Active Time: 15 minutes | Total Time: 15 minutes

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 Note)

Preparation

1. 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.

Nutrition

Per serving : 258 Calories; 13 g Fat; 2 g Sat; 9 g Mono; 53 mg Cholesterol; 8 g Carbohydrates; 26 g Protein; 3 g Fiber; 428 mg Sodium; 406 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 3 very lean meat, 2 1/2 fat

Tips & Notes

• Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.