Chopped Salad with Tuna and White Beans

Leave it to the Italians to create a winning combination like tuna and white beans.  I take this classic one step further by incorporating shredded romaine, arugula, and crunchy veggies.  The flaxseed oil in the vinaigrette dressing adds a great flavor-much like that of pecans.

1/2 cup reduced sodium Chicken Broth

2 Shallots, finely chopped

3 Tbspns chopped flat-leaf Parsley

1 Tbspn Flaxseed Oil

2 Teaspoons Balsamic Vineager

1 Teaspoon Dijon Mustard

1/4 Teaspoon Salt

1/4 Teaspoon freshly ground Black Pepper

3 Cups finely shredded Romaine Lettuce

3 Cups finely shredded Arugula Leaves

3 Plum Tomatoes, finely chopped

2 (6-ounce) cans water packed, solid white Tuna, drained

2 assorted color Bell Peppers, finely chopped

1 Cup canned White Beans, rinsed and drained

1 small Red Onion, finely chopped

Whisk the broth, shallots, parsley, oil, vinegar, mustard, salt and pepper in a large bowl.  Add the lettuce and remaining ingredients; toss to coat with the dressing.  Serve at once.

makes 4 servings - 214 calories - 7 grams fat - 6 grams fiber - 23 grams protein  4 WW Points

*Imported Italian Tuna packed in olive oil may be used (such as Pastene).