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Tuna garden salad

1
Lunch & Light Meals
Servings
2
  • Whole-wheat pita, 2 medium pita(s), broken into pieces
  • Extra virgin olive oil, 1 tbsp(s)
  • Lemon, 1 small, juiced
  • Dried mixed herbs, 1 tsp(s)
  • Tuna, canned in water, 1 x 6.6 oz can(s), drained
  • Garden salad, 1 x 12 oz bag(s)

Method

Preheat oven to 375°F.

Arrange pita pieces on a baking sheet. Bake for 10 to 15 minutes until crispy, shaking once to loosen halfway through cooking. 

Meanwhile combine oil, lemon juice and dried mixed herbs in a small bowl.

Divide the garden salad mix and tuna between two serving bowls. Drizzle over the dressing and toss to combine. Top with the pita chips.

Nutrition facts per serving
Makes 2 servings

Food Groups

V
Vegetables
1.2
F
Fruits
0.2
C
Carbohydrates
2.2
PD
Protein/Dairy
1
Ft
Fats
1.3
S
Sweets
0

Nutrition Facts

Calories358
Total Fat10.4 g
- Saturated Fat1.7 g
Cholesterol42.8 mg
Sodium657 mg
Total Carbohydrate40.7 g
- Dietary Fiber6.6 g
- Total Sugars6.4 g
-- Added Sugars0 g
Protein28.4 g

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