| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
American |
|
4 |
Servings |
INGREDIENTS
| 2 |
cn |
(16 oz) cannellini beans or other white beans; rinsed and drained, or 4 cups cooked cannellini beans |
| 1 |
md |
Red onion; chopped |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Bottled clam juice |
| 2 |
tb |
Extra-virgin olive oil |
| 2 |
ts |
Chopped fresh thyme or 1/2 teaspoon dried |
| 2 |
ts |
Chopped fresh oregano or 1/2 teaspoon dried |
| 1/2 |
ts |
Grated lemon peel |
| 1/4 |
ts |
Black pepper |
| 1 |
cn |
(6 ounces) water-packed tuna |
| 1/2 |
c |
Chopped flat-leaf parsley |
|
|
Salt to taste |
| 1 |
bn |
Arugula; rinsed and dried |
| 2 |
|
Tomatoes; cut into wedges |
INSTRUCTIONS
Canned tuna and white beans make this salad easy to prepare, which is
especially nice for a weeknight dinner. The cannellini beans provide iron
and some calcium.
1. In a mixing bowl, combine the beans and onion. In a small bowl, whisk
together the lemon juice, clam juice, oil, thyme, oregano, lemon peel and
pepper. Add the dressing to the beans and onion, and toss to mix. Add the
tuna and parsley and stir gently to combine, just enough to break the tuna
into clumps. Taste and add salt if desired.
2. Let the salad stand for 10 minutes to blend the flavors, or refrigerate
up to 1 hour before serving. To serve, spoon over a bed of arugula and
garnish with tomato wedges.
Nutritional analysis per serving: About 400 calories, 74 calories from fat,
8 g total fat, 1g
saturated fat, 12mg cholesterol, 186mg sodium, 53g total carbohydrates,
10 g fiber, 30g protein.
>From The American Medical Association Cookbook
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 06, 1998
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””