Yield: 4 servings (serving size: ¼ of the recipe, 346 grams)
¼ cup extra virgin olive oil
¼ cup red wine vinegar
Juice from 1 lemon
4 cloves garlic, chopped into small pieces
For the dressing: In a bowl, combine all dressing ingredients and whisk until blended. Place in large salad bowl.
1 small red onion, halved and sliced thinly
1 red pepper, sliced thinly
1 (12 ounce) can of white tuna in water, drained and flaked
½ cup sliced black olives
1 cup chick peas, rinsed and drained
¼ teaspoons salt
¼ teaspoon pepper
¼ cup fresh chopped parsley
2 bags (4 ounces each) of organic mixed baby greens
For the salad: Add onion, pepper, tuna, olives, chick peas, parsley and salt and pepper to the salad bowl containing the dressing. Toss until mixed thoroughly. Place greens on a serving plate, dish out tuna salad onto greens and serve.
Nutritional Information (¼ of the recipe, 346 grams or ~ 1 ½ cups salad):
Calories: 348, Fat: 18 g, Cholesterol: 26 mg, Sodium: 682 mg,
Carbohydrate: 21 g, Dietary Fiber: 5 g, Sugars: 2 g, Protein: 27 g
An excerpt from the book Cholesterol Down. To learn more about this book please visit DrJanet.com.