Tuna & Artichoke Salad
An unusual and rich flavor combination; serve this salad with sliced tomato on French bread.
Source: EatingWell Magazine, May/June 1995
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Recipe Summary
Ingredients
Directions
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
Per Serving:
136 calories; protein 15.3g 31% DV; carbohydrates 9.2g 3% DV; exchange other carbs 0.5; dietary fiber 2g 8% DV; sugars 1.1g; fat 4.4g 7% DV; saturated fat 0.7g 3% DV; cholesterol 24.5mg 8% DV; vitamin a iu 249.5IU 5% DV; vitamin c 8.4mg 14% DV; folate 3.1mcg 1% DV; calcium 13.6mg 1% DV; iron 1.1mg 6% DV; magnesium 16.1mg 6% DV; potassium 125.9mg 4% DV; sodium 606.5mg 24% DV; thiaminmg 2% DV.
Exchanges:
1 vegetable, 2 1/2 lean meat, 1 fat