Tuna and Beet Composed Salad
SmartPoints® value per serving
Cook your own, or use the shrink-wrapped beets from the produce section to make this easy, cool salad.
Uncooked green snap beans
1½ cup(s), cut into 2-inch pieces
Chopped romaine lettuce
Fat-free ranch salad dressing
8 oz, quartered
Canned chunk white tuna in water
5 oz, drained
- 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.
- 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.
- Serving size: About 3 cups.