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Tuna garden salad
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
|
1.2 |
|
F
|
0.2 |
|
C
|
2.2 |
|
PD
|
1 |
|
Ft
|
1.3 |
|
S
|
0 |
Nutrition Facts
| Calories | 358 |
| Total Fat | 10.4 g |
| - Saturated Fat | 1.7 g |
| Cholesterol | 42.8 mg |
| Sodium | 657 mg |
| Total Carbohydrate | 40.7 g |
| - Dietary Fiber | 6.6 g |
| - Total Sugars | 6.4 g |
| -- Added Sugars | 0 g |
| Protein | 28.4 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.