Perfect Tuscan Salad copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- ¼ lb of dried white cannelini beans
- 1-16 ounce can or jar of albacore tuna in extra virgin olive oil
- 2 celery stalks finely chopped
- juice of one lemon
- 3 tablespoons extra virgin olive oil
- 8 ounces of arugula leaves
- Red onion cut into rings for decoration
- 2 tsps Tuscan Picnic Spice Blend
Directions
- Soak cannelini beans overnight. Then boil for approx 1 hour or until tender with 1 tsp Tuscan Picnic Spice Blend and 1 clove garlic. Drain and set aside. Drain tuna and flake in a small bowl, add in chopped celery. Whisk lemon juice olive oil together with 1 tsp sapori in small bowl. Add warm beans to tuna mixture, pour dressing on top, toss. Serve warm on top of arugula leaves and red onion rings on top as garnish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 378g | |
| Calories 445 | |
| Calories from Fat 367 | 82% |
| Total Fat 41.62g | 52% |
| Saturated Fat 5.74g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 105mg | 4% |
| Potassium 843mg | 24% |
| Total Carbs 16.98g | 5% |
| Dietary Fiber 4.5g | 15% |
| Sugars 10.48g | 7% |
| Protein 5.02g | 8% |
