Tuna Salad with Olives, Orange and Bell Pepper
- Preparing Time: -
- Total Time: -
- Served Person: 4 main-course servings
- 1 tablespoon minced garlic
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup chopped fresh parsley
Preparation Whisk oil, vinegar and garlic in large bowl to blend. Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl. Add onion, bell pepper, tuna, olives and parsley; toss. Season with salt and pepper. (Can be made 2 hours ahead. Cover; refrigerate.) Divide salad greens among plates. Spoon tuna salad over, dividing equally. Garnish with almonds. Per serving: 551 calories, 30 g fat (11 g saturated), 118 mg cholesterol, 812 mg sodium, 31 g carbohydrates, 9 g fiber, 41 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
Preparation Whisk oil, vinegar and garlic in large bowl to blend. Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl. Add onion, bell pepper, tuna, olives and parsley; toss. Season with salt and pepper. (Can be made 2 hours ahead. Cover; refrigerate.) Divide salad greens among plates. Spoon tuna salad over, dividing equally. Garnish with almonds. Per serving: 551 calories, 30 g fat (11 g saturated), 118 mg cholesterol, 812 mg sodium, 31 g carbohydrates, 9 g fiber, 41 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
