Antipasto Tuna Salad
Recipe from
Better Homes and Gardens
This popular Italian appetizer becomes a low-calorie main-dish salad.
Servings:
Makes 4 main-dish servings.
Total Time:
20 mins
Ingredients
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1 9-ouncepackage frozen artichoke heartssee savings
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1/4 cupred wine vinegarsee savings
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2 tablespoonsolive oil or salad oilsee savings
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1 tablespoonsnipped fresh basil or 1 teaspoon dried basil, crushedsee savings
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1 tablespoonsnipped fresh parsleysee savings
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Dashsaltsee savings
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Dashpeppersee savings
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Lettuce leavessee savings
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2medium tomatoes, cut into wedgessee savings
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1 6-1/2-ouncecan tuna (water pack), drained and broken into chunkssee savings
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2 cupssmall fresh mushroomssee savings
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4 ouncespart-skim mozzarella cheese, cut into stripssee savings
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Directions
1.
Cook artichoke hearts according to package directions; drain well.
2.
Meanwhile, for salad dressing, combine vinegar, olive oil, basil, parsley, salt, and pepper. Set aside.
3.
Arrange lettuce leaves on 4 individual serving plates. Arrange artichoke hearts, tomatoes, tuna, mushrooms, and cheese atop lettuce. Drizzle with salad dressing. Makes 4 main-dish servings.
Make-Ahead Tip
Prepare dressing; cover and chill up to 24 hours.
Nutrition information
Per serving: Calories 244, Total Fat 13 g, Cholesterol 44 mg, Sodium 237 mg, Carbohydrate 11 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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