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”