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Tuna and Beet Composed Salad

2
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Easy
Cook your own, or use the shrink-wrapped beets from the produce section to make this easy, cool salad.

Ingredients

Uncooked green snap beans

1½ cup(s), cut into 2-inch pieces

Chopped romaine lettuce

3 cup(s), shredded

Fat free ranch dressing

¼ cup(s)

Cooked beets

8 oz, quartered

Canned chunk white tuna in water

5 oz, drained

Instructions

  1. Bring a small saucepan of water to a boil over high heat. Add the beans; blanch for 1 minute. Drain in a colander set in the sink. Refresh with cool, running water until room temperature, about 1 minute. Drain well.
  2. Toss the beans, lettuce, and dressing in a medium bowl until the vegetables are evenly coated. Divide between two plates. Top each with half the beets and half the canned tuna.
  3. Serving size: About 3 cups.

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