Chopped salad with tuna and white beans
1
Points®
Total time: 19 min • Prep: 19 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
We take this classic one step further by incorporating shredded romaine, peppery arugula, and crunchy veggies. The flaxseed oil in the vinaigrette dressing adds a terrific flavor—much like that of pecans. You can buy flaxseed oil in health-food stores and in an increasing number of supermarkets. Because it is extremely susceptible to damage by heat, light, and oxygen, check the sell-by date and once you get it home, store it in your refrigerator, where it will stay fresh for 2 to 3 months. If you think you won’t use it within that time, pop the bottle in the freezer, where it will last for about a year.
Ingredients
Reduced sodium chicken broth
½ cup(s)
Shallot
2 medium, finely chopped
Fresh parsley
3 Tbsp, falt-leaf, fresh, chopped
Flaxseed oil
1 Tbsp, (See Tip.)
Balsamic vinegar
2 tsp
Dijon mustard
1 tsp
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Romaine lettuce
3 cup(s), shredded, finely shredded
Arugula
3 cup(s), finely shredded
Plum tomato
3 medium, seeded and finely chopped
Canned tuna packed in water
12 oz, drained
Bell pepper
2 item(s), medium, assorted color, seeded and finely chopped
Canned white beans
1 cup(s), rinsed and drained
Red onion
1 small, finely chopped
Instructions
1
Whisk the broth, shallots, parsley, oil, vinegar, mustard, salt, and pepper in a large bowl. Add the lettuce and remaining ingredients; toss to coat with the dressing. Serve at once or cover and refrigerate for up to 30 minutes. Yields 2 1/2 cups per serving.
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