In a medium bowl, combine the navy beans, vinegar, oil, mustard, and garlic. Toss well. Let stand at room temperature for 30 minutes, stirring occasionally. Bring a large pot of water to a boil over medium-high heat. Add the green beans, broccoli, and cauliflower. Cook for 30 seconds, or until the beans turn bright green. Drain in a colander. Add the onions. Rinse under cold water. Pat dry with paper towels. Add to the bowl with the beans. Toss well. Let stand at room temperature for 5 minutes. Line 4 salad plates with the lettuce. Arrange the vegetable mixture on the lettuce. Scatter the tuna over the lettuce. NOTES : A traditional combination in the Italian region of Tuscany, this salad makes wonderful use of frozen vegetables and canned tuna for less than 70c a serving. You can pull this quick light dish together from staples that you have on hand. If you freeze your cooked beans in 1 -cup packages, theyll thaw quickly in the microwave. Recipe by: Preventions Freezer Cookbook - From the Freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 13 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 62.3mg||2 %|
|Potassium 449mg||12 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 8.8g|
|Protein 5.1g||7 %|
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Calories per serving: 80
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