Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!nntp.primenet.com!nntp.gctr.net!news-feed.inet.tele.dk!bofh.vszbr.cz!news-proxy.baileynm.com!bonkers!"Dancer^" Reply-To: "Dancer^" Newsgroups: rec.food.recipes Followup-To: poster Approved: arielle@taronga.com Subject: Low-Fat Mediterranean Tuna And Bean Salad (high fiber) Message-ID: <933925206.17915@bonkers.taronga.com> Date: 06 Aug 99 02:40:07 CDT Lines: 36 Xref: swen.emba.uvm.edu rec.food.recipes:34972 Low-Fat Mediterranean Tuna And Bean Salad (high fiber) 1 cup frozen cooked navy beans, thawed 3 tablespoons basalmic vinegar 1 tablespoon olive oil 1 teaspoon Dijon mustard 2 cloves garlic, minced 2 cups frozen sliced green beans 2 cups frozen broccoli florets 1 cup frozen cauliflower florets 1 cup frozen chopped onions 8 leaves romaine lettuce 1 can water-packed tuna, (7 ounces) drained and flaked In a medium bowl, combine the navy beans, vinegar, oil, mustard, and garlic. Toss well. Let stand at room temperature for 30 minutes, stirring occasionally. Bring a large pot of water to a boil over medium-high heat. Add the green beans, broccoli, and cauliflower. Cook for 30 seconds, or until the beans turn bright green. Drain in a colander. Add the onions. Rinse under cold water. Pat dry with paper towels. Add to the bowl with the beans. Toss well. Let stand at room temperature for 5 minutes. Line 4 salad plates with the lettuce. Arrange the vegetable mixture on the lettuce. Scatter the tuna over the lettuce. Makes 4 servings. Calories......294......Fat.......5.2 g.....Fiber.....7.3 g.