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