Ingredients
1 cup canned asparagus cuts and tips, drained and chilled
1 can (6 ounces) albacore white tuna in water, drained and flaked
1 cup canned chickpeas (garbanzo beans), drained and rinsed
6 romaine lettuce leaves, washed, dried and shredded
1/2 cucumber, peeled, seeded and diced
12 grape tomatoes, halved
1/4 cup peanut oil
Juice of 1/2 lemon
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 teaspoon hot pepper sauce
1 tablespoon capers
1 tablespoon chopped cilantro
Preparation
Preparation Time: Approximately 15 minutes
Cook Time: 0
Preparation:
Place asparagus, tuna, chickpeas, lettuce, cucumber and tomatoes in a salad bowl.
Whisk peanut oil, lemon juice, vinegar, soy sauce, hot-pepper sauce, capers and cilantro in a small bowl to make a vinaigrette.
Toss vinaigrette with the salad ingredients; serve immediately.
Servings: 4
Nutritional Information Per Serving: Calories 270; Total fat 16g; Saturated fat 3g; Cholesterol 20mg; Sodium 670mg; Carbohydrate 18g; Fiber 5g; Protein 15g; Vitamin A 35%DV*; Vitamin C 45%DV; Calcium 6%DV; Iron 15%DV
*Daily Value
Adapted from “The Get with the Program! Guide to Good Eating” by Bob Greene. Copyright 2003 by Bob Greene. Published by Simon & Schuster, Inc., N.Y. Reprinted by permission.
