Mediterranean Tuna Antipasti Salad
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Ingredients
- 2/3 cup walnuts, coarsely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup red bell pepper, chopped
- 10 ounces water-packed chunk tuna (about 2 5-ounce cans)
- 1 can (15.5-ounce) garbanzo beans, rinsed and drained
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 4 cups romaine hearts, shredded
Instructions
- Wash hands with soap and water.
- Place walnuts, onion, bell pepper, parsley, tuna, and garbanzo beans in a large bowl and mix lightly.
- Whisk together lemon juice and olive oil and drizzle over salad; stir lightly to coat ingredients with dressing. Season with salt and pepper, if desired.
- Place lettuce on a platter or divide between 8 salad bowls. Top with equal amounts of salad.
Nutrition
| Calories | 405 |
|---|---|
| Protein | 25 g |
| Total Fat | 23 g |
| Saturated Fat | 3 g |
| Cholesterol | 26 mg |
| Sodium | 362 mg |
| Carbohydrates | 29 g |
| Dietary Fiber | 9 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Created by the California Walnut Commission, a member of the MyPlate National Strategic Partnership Program