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Salad: 12 ounces canned white meat tuna — drained and flaked

3 cups cooked — sliced, fresh asparagus

1 1/2 cups canned white beans — (navy or cannellini),

drained and rinsed 8 large black olives — pitted and sliced

1/2 cup diced roasted red pepper

6 cups cooked corkscrew pasta

Dressing: 1/3 cup balsamic vinegar

2 tablespoons olive oil

2 teaspoons lemon juice

1 tablespoon Dijon mustard

2 tablespoons minced red onion

Fresh ground pepper and salt — to taste

Combine all ingredients for the salad. Whisk together all dressing ingredients. Pour the dressing over the salad and refrigerate for 1 hour before serving.

Exchanges: Starch Exchange — 3&1/2 Very Lean Meat Exchange — 2 Vegetable Exchange — 1 Monounsaturated Fat Exchange — 1/2 Calories — 405 Calories from Fat — 65 Total Fat — 7g Saturated Fat — 1g Cholesterol — 17mg Sodium — 429mg Carbohydrate — 58g Dietary Fiber — 7g Sugars — 6g Protein — 28g

http://www.diabetes.org/recipes/072199.asp

From the recipe collection of Barb @ P K

Description: “Recipe for Wednesday, 7/21/99” Source: “Flavorful Seasons Cookbook” Copyright: “Published October 1996”

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