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Crisp Greens with Tonnato Dressing

Yield 4 servings
This dressing is inspired by Italian tonnato, a sauce made from pureed tuna, customarily served over thinly sliced veal. Imported Genova tonno (tuna) works well in this recipe.

Ingredients

  • Dressing:
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of ground red pepper
  • 2 garlic cloves, chopped
  • 1 (6-ounce) can light tuna in olive oil, drained
  • Salad:
  • 8 cups torn romaine lettuce
  • 1 cup peeled sliced cucumber
  • 8 green bell pepper rings
  • 8 red bell pepper rings
  • 2 plum tomatoes, cut into (1/4-inch-thick) slices
  • 1/4 cup finely chopped red onion, divided
  • 4 teaspoons capers, drained and divided

Nutrition Information

  • calories 141
  • caloriesfromfat 37 %
  • fat 5.8 g
  • satfat 1.1 g
  • monofat 0.5 g
  • polyfat 1.5 g
  • protein 10.2 g
  • carbohydrate 14.7 g
  • fiber 4.9 g
  • cholesterol 15 mg
  • iron 2.1 mg
  • sodium 666 mg
  • calcium 66 mg

How to Make It

  1. To prepare dressing, combine the first 9 ingredients in a blender; process until smooth, scraping sides.

  2. To prepare salad, combine lettuce, cucumber, green bell pepper,red bell pepper, and plum tomatoes in a large bowl; add dressing, tossing gently to coat. Place about 2 1/2 cups salad on each of 4 plates. Sprinkle each serving with 1 tablespoon onion and 1 teaspoon capers.