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1/4 cup (60 mL) extra-virgin olive oil
2 tbsp (30 mL) wine vinegar
2 tsp (10 mL) SPLENDA® No Calorie Sweetener, Granulated
1/4 tsp (1 mL) each salt and pepper
10 oz (300 g) green beans, trimmed
8 cups (2 L) trimmed watercress or baby spinach
3 tomatoes, each cut into 8 wedges
1/2 cup (125 mL) pitted black olives
2 cans (each 170 g) solid white tuna, drained and separated into chunks
In jar with lid, shake together oil, vinegar, SPLENDA® Granulated, salt and pepper.
In saucepan of boiling salted water, cover and blanch green beans for 3 minutes or until tender crisp. Drain and chill in cold water; drain well.
In large bowl, toss together green beans, watercress, tomatoes, olives and half of the dressing; divide among plates. Arrange tuna over top; drizzle with remaining dressing.
Amount per Serving
Serving Size: 1/6 salad
Total Calories: 182
Calories from Fat: 108
Total Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 19 mg
Sodium: 538 mg
Total Carbohydrates: 7 g
Fibre: 3 g
Sugars: 3 g
Protein: 13 g