Ingredients (as always, as organic as possible)
1/2 Cup Sliced Green Onions
1/2 Cup Red, Yellow or Green Pepper Strips
1/2 Cup Sliced Kalamata Olives
1 Cup Halved Cherry Tomatoes
1 Carrot, Shredded
2 (6 oz.) Cans Wild Albacore Tuna (wild contains more
1/3 Cup Extra Virgin Olive Oil
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Freshly Squeezed Lemon Juice
3 Tablespoons Parsley Leaves, chopped
Celtic Sea Salt
1/4 Teaspoon Freshly Ground Peppercorns
1 Green Onion, Cut Into 1" Pieces
1 Garlic Clove (Crushed)
Dreamfields Pasta was sued for false advertising in a class action
lawsuit. They lost and paid out millions. They are NOT as low carb
as they advertized. HOWEVER, having said that, if you undercook your
pasta by at least two minutes, it will be a bit stiffer, but you'll
also have yourself a resistant starch.
Cook pasta according to package
directions; drain. Rinse with cold water; drain. Combine pasta with
1/2 cup green onions, pepper strips, olives, tomatoes, carrots and
tuna. Set aside.
Combine olive oil with remaining ingredients, except lettuce leaves,
but including the one green onion, in your blender and process until
smooth. Pour over salad mixture and toss lightly. Cover and chill at
least 8 hours before serving, stirring occasionally. To serve, spoon
over lettuce leaves using a slotted spoon.
Makes 8 cups. Serving size 1/2 cup.
This recipe has just over 100
calories per serving, and is loaded with your omega-3s.