Recipe by Cooking Light March 1998

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Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange orange slices and onion slices on a serving platter, and top with tuna and olive slices.

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  • Combine the vinegar and remaining ingredients in a small bowl, and stir with a whisk until well-blended. Drizzle vinegar mixture over salad.

Nutrition Facts

114 calories; calories from fat 29%; fat 3.7g; saturated fat 0.6g; mono fat 2.3g; poly fat 0.6g; protein 8.6g; carbohydrates 12.2g; fiber 4.2g; cholesterol 12mg; iron 0.5mg; sodium 161mg; calcium 44mg.
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