Tuna, Artichoke, and Roasted Red Pepper Salad
Serving Size
1 1/4 cups
Servings
4
Prep Time
9 min
Cook Time
0
Ingredients
1 (12-ounce) jar
marinated quartered artichoke hearts (such as Reese)
1/4 cup chopped
fresh dill
1 tablespoon
extra virgin olive oil
1 tablespoon
fresh lemon juice
1/2 teaspoon freshly ground
black pepper
2 cups chopped
baby spinach leaves
2 (5-ounce) cans
albacore tuna in water, drained and flaked
1 (12-ounce) jar
roasted red bell peppers, drained and chopped
Directions
- Drain artichokes, reserving 2 tablespoons marinade. Coarsely chop artichokes. Combine artichokes, reserved marinade, dill, and next 4 ingredients in a large bowl. Add spinach, tuna, and roasted peppers, tossing well.
- Serve with: Feta Pita Crisps
Nutrition Information
| Calories | 153 |
| Fat | 6.8 g |
| Saturated fat | 0.5 g |
| Monounsaturated fat | 3 g |
| Polyunsaturated fat | 2.7 g |
| Protein | 15.1 g |
| Carbs | 9.3 g |
| Fiber | 2.2 g |
| Cholesterol | 23 mg |
| Sodium | 468 mg |
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010