Tuna And Cannellini Salad With Lemon Recipes
TUNA AND CANNELLINI SALAD WITH LEMON
This is a low glycemic recipe. The tuna bean salad will keep in the fridge, covered for up to 1 day.
Provided by kelly in TO
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the dressing: combine the lemon juice, garlic, salt, and crushed red pepper in a small bowl.
- Gradually whisk in the oil.
- Season with pepper.
- To make the salad: combine the beans, tuna, onion, rosemary, and lemon zest in a medium bowl.
- Add 1/4 cup of the lemon garlic dressing (save remaining dressing for the arugula)
- Toss well to coat.
- Just before serving, place the arugula in a large bowl.
- Add the reserved lemon garlic dressing and toss well.
- Divide the arugula mixture among 4 plates.
- Top with the tuna bean salad and garnish with cherry tomatoes.
Nutrition Facts : Calories 341.1, Fat 14.5, SaturatedFat 2.1, Cholesterol 12.8, Sodium 306.5, Carbohydrate 32, Fiber 8, Sugar 2.9, Protein 22.5
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