| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
3 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Tightly packed shredded romaine lettuce |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Drained capers |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Dried whole rosemary |
| 1/8 |
ts |
Coarsely ground pepper |
| 1 |
|
Clove garlic, crushed |
| 16 |
oz |
Navy beans, (1 can) drained |
| 6 1/2 |
oz |
60%-less-salt tuna in water, (1 can) drained |
| 2 |
oz |
Diced pimiento, (1 jar) drained |
INSTRUCTIONS
Combine all ingredients in a medium bowl, and toss well. Yield: 3 cups
(serving size: 1 cup).
Per serving: 630 Calories; 7g Fat (10% calories from fat); 50g Protein; 94g
Carbohydrate; 18mg Cholesterol; 260mg Sodium
Serving Ideas : Serve at room temperature.
Recipe by: Cooking Light, Jan/Feb 1994, page 73
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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