Tuna, White Bean & Dill Salad
Take canned tuna to new heights by adding cannellini beans, red onion and dill, tossing it in a lemon-pepper-Dijon dressing and serving it over a spinach salad with canned beets.
Tip: To cook fresh beets, preheat oven to 400 degrees F. Wash and trim beets; pat dry. Wrap beets in foil and bake 1 1/4 to 1 1/2 hours or until tender. Cool slightly. Unwrap and slip off skins under cool running water. Place beets in a covered container and chill until needed. Or use packaged refrigerated cooked whole baby beets.
2 lean protein, 1 1/2 fat, 1 1/2 vegetable, 1 starch