Tuna Italiano Insalata

Serving Size : 4   
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

-----DRESSING-----
3 tablespoons Red wine vinegar
1 large Clove garlic -- minced
1 teaspoon Dried basil
1/2 teaspoon Salt
1/4 teaspoon Sugar
Freshly ground pepper
4 teaspoons Olive oil

-----SALAD-----
2 cups Cooked, drained -- bow tie or Spiral pasta [266 g]
1/2 cup Drained, flaked -- water-packed Tuna [118 g]
2 ounces Low-fat jack or cheddar [56 g]
Cheese -- diced in 1/4 inch Cubes [56 g]
1 cup Halved cherry tomatoes [248 g]
1/4 cup Thinly sliced red onion [46 g]
1/4 cup Thinly sliced celery [28 g]
3/4 cup Steamed broccoli flowerettes [54 g]
1/2 cup Sliced, canned or thawed Frozen artichoke hearts
1/4 cup Chopped parsley [7 g]
Belgian endive

1. To make dressing: In small container with tightly fitting lid,
combine dressing ingredients.
2. Cover tightly and shake thoroughly to mix.
3. To make salad: In large bowl combine salad ingredients, except
endive.
4. Pour dressing over all and toss to mix.
5. Chill at least 1 hour.
6. To serve, arrange salad in serving bowl lined with endive spears.

DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 1 Vegetable 1 Fat 287 Calories