Tuna, artichoke and pepper salad
Preparation time: 20 min
2 jars (6 oz each) marinated artichoke hearts
1/4 cup chopped fresh dill weed
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely chopped
2 cups chopped fresh baby spinach leaves
2 cans (5 oz each) albacore tuna in water, drained, flaked
1 jar (12 oz) roasted red bell peppers, drained, chopped
16 whole wheat reduced-fat cracke
1. Drain artichokes, reserving 2 tablespoons marinade. Coarsely chop artichokes.
2. In large bowl, stir together artichokes, reserved marinade, dill, oil, lemon juice, pepper and garlic. Add spinach, tuna and roasted peppers; toss well. Serve with crackers.