TUS­CAN GREEN BEAN & TUNA SALAD

Canadian Living - - Fresh Salads -

Dress­ing In liq­uid mea­sure, com­bine oil, vine­gar, an­chovies, honey, pep­per and salt. Us­ing im­mer­sion blender, purée un­til smooth.

Salad In large saucepan of boil­ing salted wa­ter, cook green beans un­til ten­der-crisp, about 3 min­utes. Drain; trans­fer to bowl of ice wa­ter to chill. Drain well; pat dry with towel. (Make-ahead: Re­frig­er­ate in air­tight con­tainer for up to 24 hours.)

In large bowl, com­bine green beans, can­nellini beans, crou­tons, dill and radic­chio; driz­zle with dress­ing, toss­ing to coat. Ar­range salad on plat­ter. Top with tuna and lemon zest. Gar­nish with Parme­san, pep­per and dill sprigs (if us­ing).

PER SERV­ING

about 499 cal, 21 g pro, 32 g to­tal fat (5 g sat. fat), 35 g carb (11 g di­etary fi­bre, 4 g sugar), 11 mg chol, 602 mg sodium, 663 mg po­tas­sium. % RDI: 11% cal­cium, 24% iron, 8% vit A, 18% vit C, 44% fo­late.

MAKES 4 SERV­INGS HANDS-ON TIME 30 MIN­UTES TO­TAL TIME 30 MIN­UTES

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