Chopped Salad al Tonno
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? Source: EatingWell Magazine, April/May 2005
Ingredients
Directions
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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.
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Tips
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.
Nutrition Facts
Serving Size: generous 2 cups
Per Serving:
168 calories; 13.4 g total fat; 1.9 g saturated fat; 10 mg cholesterol; 420 mg sodium. 429 mg potassium; 6.9 g carbohydrates; 3.1 g fiber; 3 g sugar; 7.2 g protein; 7993 IU vitamin a iu; 18 mg vitamin c; 129 mcg folate; 48 mg calcium; 2 mg iron; 28 mg magnesium;
Exchanges:
2 vegetable, 3 lean meat, 2 1/2 fat