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Artichoke and Spinach Rotini Salad with Tuna
Courtesy of CanolaInfo
Servings: 4
Prep Time: n/a Cook Time: n/a What you need:
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+ 4 oz. dry whole grain rotini (125 g)
+ 1 pkg. (14 oz.) frozen artichoke hearts (398 mL) + 2 c. baby spinach (about 1 oz./30 g total) (500 mL) + 1 c. grape tomatoes, halved (250 mL) + 1/2 c. diced green bell pepper (125 mL) + 1/2 c. diced red or yellow onion (125 mL) + 1 1/2 Tbsp. (20mL) chopped fresh oregano or 1 1/2 tsp. (7 mL) dried oregano, crumbled + 2 medium garlic cloves, minced + 1 Tbsp. granulated sugar (15 mL) + 2 Tbsp. canola oil (30 mL) + 2 Tbsp. cider vinegar (30 mL) + 1 can (5 oz.) low-sodium tuna, rinsed and drained, preferably albacore (140 g) What to do:
1. Cook pasta according to package directions, omitting any salt or fat.
2. Cook artichoke hearts according to package instructions. Once cool, cut each artichoke heart into quarters. In large bowl, gently stir together spinach, artichokes, grape tomatoes, green pepper, onion, oregano, garlic, sugar, canola oil and vinegar. 3. Drain pasta in colander and run under cold water to cool quickly. Shake off excess liquid. Stir into spinach mixture and sprinkle tuna evenly over all. * Recipe courtesy of CanolaInfo. Nutritional information:
Calories: 290; Total Fat: 10g; Saturated Fat: 1g; Cholesterol: 10mg; Total Carbs: 35g; Fiber: 12g; Protein: 17g; Sodium: 115mg;
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