Salad of the week

With fresh veggies, whole grains, healthy fats and lean protein, this salad has all the fit-girl favorites.

salad of week

 By Elizabeth Brown, brought to you by Jes, Healthy Eating Dept at Natural Elements

Ready in 20 minutes • Makes 1 serving

2 cups water
½ cup greens beans, cut into 1″ pieces
¼ cup fresh or frozen corn
½ cup whole-grain pasta
¼ cup canned navy beans
2 tbsp balsamic vinegar
Sea salt and freshly ground pepper, to taste
6 romaine leaves, chopped
3 oz canned tuna
8 kalamata olives, halved
1/8 red onion, thinly sliced
¼ red bell pepper, sliced

1. Bring water to a boil in a saucepan. Blanch green beans and corn. Set aside.
2. Add pasta to boiling water and cook al dente, about 10 minutes.
3. When pasta is done, combine with navy beans in a bowl and toss with vinegar, sea salt and pepper. Set aside.
4. Place lettuce on a large plate and arrange the rest of the ingredients on top. Serve.

Nutrients per serving:

Calories: 410, Total Fats: 10 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 26 mg, Sodium: 690 mg, Total Carbohydrates: 53 g, Dietary Fiber: 11 g, Sugars: 9 g, Protein: 33 g, Iron: 5 mg

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