Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups broccoli -- cut into flowerets
8 ounces tuna in water, canned -- drained & flaked
1 cup kidney beans, canned -- rinsed and drained
2 cups cooked pasta -- shells
2 medium tomatoes -- cut into chunks
1 cup carrots -- grated
1/2 cup cucumber -- cut into chunks
1/4 cup celery -- finely chopped
1/4 cup onions -- finely chopped
3/4 cup Fat-free Italian salad dressing
Salt and pepper to taste
3 drops hot sauce -- or to taste |
Preparation:
Steam broccoli for about 5 minutes until tender-crisp. Drain and cool. Meanwhile cook pasta (about 1 cup dry), drain, and cool. Add cooled broccoli, cut up tomatoes,cucumbers, drained tuna, onions and chopped celery to the cooled pasta, mix well; then add the salad dressing and salt and pepper to taste. Put into the fridge for about 4 hours or overnight. Serve on lettuce leaves. (Note this salad is a good one for picnics) |
