Mediterranean Antipasto Salad

salad with tuna, bread and silverware

Ingredients
Makes 4 Servings

  • 1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
  • 2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (read FDA guidelines)
  • 1 large red bell pepper, finely diced
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh parsley, divided
  • 4 teaspoons capers, rinsed
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 1/2 cup lemon juice, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • Freshly ground pepper, to taste
  • 1/4 teaspoon salt
  • 8 cups mixed salad greens

Preparation
Active Preparation: 25 minutes
Ready in: 25 minutes

  1. Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad
  2. That is it… it’s just one step 🙂

Nutrition Information

  • Per serving: 306 calories; 16 g fat(2 g sat); 8 g fiber; 28 g carbohydrates; 15 g protein; 223 mcg folate; 15 mg cholesterol; 4 g sugars; 0 g added sugars; 4961 IU vitamin A; 97 mg vitamin C; 115 mg calcium; 4 mg iron; 467 mg sodium; 752 mg potassium
  • Nutrition Bonus: Vitamin C (160% daily value), Vitamin A (100% dv), Folate (42% dv), Potassium & Iron (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat, 2 fat

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