Prep 20 mins
Cook 0 mins
A nice, light supper salad. Feel free to sprinkle on extra dill if you really like dill. This is an Italian salad.
- 4 cups lettuce (romaine, red leaf, lettuce and spinach)
- 1 cup tomatoes, coarsely chopped
- 1 (15 -16 ounce) can great northern beans, drained (white kidney beans or navy beans)
- 1 (6 ounce) can tuna in water, drained
- 3 tablespoons red onions, chopped
- 1 tablespoon olive oil
- 1 tablespoon water (or 1 tbsp olive oil, I use water to cut down on fat)
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon dried dill
- Tear lettuce into bite sized pieces; Toss lettuce, tomato, beans, tuna, and onion in a large bowl.
- Whisk together dressing ingredients.
- Toss dressing with salad just until coated; serve immediately.
- 1 serving (based on 4 servings) = 220 cal, 6g fat, 24g carb, 19g pro, 6g fibre, 22% iron.
A nice and different tuna salad. I put a mixture of lettuce, shredded carrot and shredded red cabbage on the bottom and then the mixture of tomatoes, beans, tuna and onions (mixed with the dressing) on top. Very pretty presentation. I did end up adding a bit more vinegar and some Greek seasoning to boost the flavor. I think I would like it better with a balsamic dressing. THANKS for posting.
I made this for a cooking class at the diet center I work at and everyone really enjoyed it! The only thing I changed was green onions for the red ones. Also used albacore tuna. Thanks Luv for a great salad!
This was a very nice salad but unfortunately I didnt care for the beans on it as much as I thought I would. Used a bag of romaine salad mix, a pouch of lemon pepper tuna. Instead of the water in the dressing I did use the extra olive oil and a tad bit more of the dijon mustard. Next time I will use green onions instead of the red for a milder onion flavor. Made and reviewed for the Diabetic Forums "Come to a Garden Party" Recipe Tag Game.