Tuna and Beet Composed Salad
- Total Time
- 0:20
- Prep
- 0:10
- Cook
- 0:10
- Serves
- 2
- Difficulty
- Easy
Cook your own, or use the shrink-wrapped beets from the produce section to make this easy, cool salad.
-
uncooked green snap beans1 ½ cup(s), cut into 2-inch pieces
-
chopped romaine lettuce3 cup(s)
-
fat-free ranch salad dressing¼ cup(s)
-
cooked beets8 oz, quartered
-
canned chunk white tuna in water5 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.