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Tuna and Vegetable Salad (Rachael Ray) Recipe

Tuna and Vegetable Salad (Rachael Ray) Recipe

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Ingredients:

Serving

8 ribs celery from the heart with leafy tops, chopped
6 plum tomatoes, chopped
1 (15-oz) can chick peas, drained
1 medium onion, chopped
a handful flat-leaf parsley leaves, coarsely chopped
1/2 cup pitted black olives, coarsely chopped
2 (6-oz cans italian tuna, drained
2 lemons
1/3 cup olive oil
salt and freshly ground black pepper

Directions:

In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	185.6 Kcal (777 kJ)
Calories from fat	145.06 Kcal
		% Daily Value*
Total Fat	16.12g	25%
Cholesterol	1.7mg	1%
Sodium	344.7mg	14%
Potassium	228.23mg	5%
Total Carbs	7.56g	3%
Sugars	3.51g	14%
Dietary Fiber	2.39g	10%
Protein	4.22g	8%
Vitamin C	20.3mg	34%
Iron	10.6mg	59%
Calcium	28.5mg	3%

Amount Per 100 g
Calories	127.24 Kcal (533 kJ)
Calories from fat	99.44 Kcal
		% Daily Value*
Total Fat	11.05g	25%
Cholesterol	1.17mg	1%
Sodium	236.31mg	14%
Potassium	156.46mg	5%
Total Carbs	5.18g	3%
Sugars	2.41g	14%
Dietary Fiber	1.64g	10%
Protein	2.89g	8%
Vitamin C	13.9mg	34%
Iron	7.3mg	59%
Calcium	19.6mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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