Salad

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

1. 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.
2. Serve with: Feta Pita Crisps

Nutrition Information

Sodium	468 mg
Saturated fat	0.5 g
Protein	15.1 g
Polyunsaturated fat	2.7 g
Monounsaturated fat	3 g
Fiber	2.2 g
Fat	6.8 g
Cholesterol	23 mg
Carbs	9.3 g
Calories	153

Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010

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