Baby arugula is less spicy than the longer leaf variety and goes well with the white bean and tuna.
- 5 cups Baby arugula, washed - and spun dry, sliced if large
- 5 cups Lettuce - romaine, washed, dried, thinly sliced
- 2/3 cup Scallions - (green onions), white part and most of green part, washed, trimmed, minced
- 1/2 large Yellow bell pepper - halved, seeded, and thinly sliced
- 4 Roma tomatoes - thinly sliced or diced (medium sized)
- 2 cups Cucumber - peeled, quartered, and thinly sliced
- 1 (15 oz) can Cannellini beans, BUSH'S
- 10 oz Chunk light tuna in water - drained
- 1/4 cup Capers - bottled, drained
- 1/2 cup Low-fat feta - crumbled
- 1 2/3 tbsps Dr. Sears' Zone Extra Virgin Olive Oil
- 1/4 cup Orange juice - fresh squeezed
- 2 tsps Dijon mustard
- 1 clove Garlic - minced
- 1/2 tsp Red pepper flakes
- Ground black pepper - to taste
- 2 tsps Dried dill - or 2 tablespoons fresh, minced
- 1 3/4 cups Grapes
Total Fat 10g
- Layer and divide tuna-white bean salad ingredients on 4 serving plates on a bed of greens.
- Combine dressing ingredients in a small jar.
- Cover, shake, then spoon over salads before serving, or divide between 4 small bottles, then cover, and refrigerate for packed lunches.
- Serve grapes for dessert.
- Look for small bags of pre-washed, baby arugula leaves (about 3-inches long) in the produce section of natural foods stores and supermarkets. It will be less spicy than long arugula leaves. If you can’t find arugula, substitute a spring salad mix or baby greens salad mix.