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Send a Meal BlogFriday, July 11 2014
 ingredients
directions
In a large bowl combine beans, tuna, arugula, red onion, and parsley.
For dressing, in a screw-top jar combine vinegar, oil, oregano, salt, and pepper. Shake well to combine.
Pour dressing over tuna mixture; toss gently to combine. Squeeze juice from half of a lemon over salad. Serve with toasted crusty bread, if desired.
nutrition information
Per Serving: cal. (kcal) 274, Fat, total (g) 13, chol. (mg) 30, sat. fat (g) 2, carb. (g) 15, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 1, pro. (g) 22, vit. A (IU) 576.6, vit. C (mg) 9.34, Thiamin (mg) 0.02, Riboflavin (mg) 0.05, Niacin (mg) 4.21, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 19.86, Cobalamin (Vit. B12) (µg) 0.83, sodium (mg) 644, Potassium (mg) 252, calcium (mg) 98, iron (mg) 2.39, Percent Daily Values are based on a 2,000 calorie diet      Comments:
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