Tomato and Endive Salad with Tuna

1 Reviews
100% would make this recipe again

Curly endive, tomatoes and tuna with a mustard-garlic vinaigrette.

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Preparation : 10 min Cooking : 5 min
280 calories/serving

Ingredients

6 cups curly endive, torn 8.5 oz
2 tomatoes, cut into wedges or slices 8.5 oz
1/4 cup olive oil 2.2 fl.oz
2 cloves garlic, minced
1 tbsp wine vinegar 0.5 fl.oz
2 tsp Dijon mustard 0.4 oz
1 pinch salt [optional]
ground pepper to taste [optional]
12 oz tuna, canned

Method

  1. Tear the lettuce leaves into bite-size pieces and put them in a salad bowl. Cut the tomatoes into wedges or slices, then add them to the bowl.
  2. Heat the oil in a small saucepan over low heat. Mince the garlic and add it to the pan. Cook 1 min, with stirring, then pour in the vinegar and mustard. Warm through and season to taste with salt and pepper.
  3. Pour the dressing over the salad, then add the tuna. Toss well and serve.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

280

Fat

17 g

27 %

Saturated 2.7 g
+ Trans 0 g

14 %

Cholesterol

20 mg

Sodium

90 mg

4 %

Carbohydrate

5 g

2 %

Fibre

2 g

10 %

Sugars

2 g

Net Carbs

3 g

Protein

26 g

Vitamin A

28 %

Vitamin C

18 %

Calcium

4 %

Iron

14 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Niacin, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin E, Vitamin K
Good source of  :
Magnesium, Manganese, Potassium, Vitamin D
Source of  :
Copper, Fibre, Iron, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Zinc
Low  :
Cholesterol, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 3
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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