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Mediterranean Chef's Salad


10 cups torn romaine lettuce or mixed salad greens 
1 medium cucumber, peeled and sliced 
8 cherry tomatoes, halved 
1 can (12 ounces) water-packed albacore tuna, drained 
1 can (15 ounces) white beans, rinsed and drained 
1/2 cup crumbled nonfat or reduced-fat feta cheese 
1/4 cup sliced black olives 
4 slices red onion, separated into rings 
1/2 cup bottled nonfat or reduced-fat Italian or Caesar salad dressing 


Arrange a quarter of the lettuce over the bottom of each of 4 large plates. 
Arrange a quarter of the cucumber slices and 4 cherry tomato halves around the edges of each plate. 

Top the greens on each plate with 1/3 cup of the tuna; then scatter 1/3 cup of the beans over the tuna. Sprinkle with 2 tablespoons of feta and a tablespoon of olives. Top with some of the onion rings. 

Pour/Sprinkle 2 tablespoons of the dressing over each salad, and serve immediately

Yield: 4 servings

Nutritional Information
(per serving) 

Calories: 224 
Carbohydrate: 27 g 
Cholesterol: 28 mg 
Fat: 1.9 g 
Fiber: 4.2 g 
Protein: 25 g 
Sodium: 676 mg 

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