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.
Source: Diabetic Living Magazine
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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.
Nutrition Facts
Serving Size: 2 cups spinach salad and 1 cup tuna salad
Per Serving:
296 calories; protein 20.5g; carbohydrates 25.2g; dietary fiber 6.8g; sugars 7.1g; fat 11.2g; saturated fat 1.7g; cholesterol 25mg; vitamin a iu 4775IU; vitamin c 16.8mg; folate 164.3mcg; calcium 101.6mg; iron 3.9mg; magnesium 72.6mg; potassium 829mg; sodium 550.8mg.
Exchanges:
2 lean protein, 1 1/2 fat, 1 1/2 vegetable, 1 starch