Tomato and Endive Salad with Tuna

20 Reviews
94% would make this recipe again

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

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Ingredients

??? curly endive, torn ???
??? tomatoes, cut into wedges or slices ???
??? olive oil ???
??? garlic, minced ???
??? wine vinegar ???
??? Dijon mustard ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? tuna, canned ???
??? black olives ???
??? feta cheese, diced ???

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, olives, and Feta cheese. Toss well and serve.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

380

Fat

26 g

39 %

Saturated 7.6 g
+ Trans 0 g

38 %

Cholesterol

40 mg

Sodium

560 mg

23 %

Carbohydrate

7 g

2 %

Fibre

3 g

11 %

Sugars

3 g

Net Carbs

4 g

Protein

31 g

Vitamin A

33 %

Vitamin C

18 %

Calcium

19 %

Iron

19 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Niacin, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K
Good source of  :
Calcium, Iron, Magnesium, Manganese, Potassium, Vitamin B6, Vitamin D, Zinc
Source of  :
Copper, Fibre, Pantothenic Acid, Vitamin B1, Vitamin C
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 3 ½
Fats 5
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

20 Reviews (19 with rating only) 94% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

Top Reviews

View All Reviews
september 30, 2011

Love this salad! Very filling too!

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