Dressing:<\/p>\n
3T. Red Wine Vinegar
\n1 large Clove Garlic, minced
\n1 tsp. Dried Basil
\n1\/2 tsp. Salt
\n1\/4 tsp. Pepper
\n4 tsp. Olive Oil<\/p>\n
Salad:<\/p>\n
2 C. Cooked Pasta
\n8oz. flaked Tuna, fresh cooked or canned in water
\n1\/2 C. Jack or Cheddar cheese, diced in 1\/4\u201d cubes
\n1 C. halved Cherry Tomatoes
\n1\/4 C. Thinly Sliced Red Onion
\n3\/4 C. Steamed Broccoli Flowerets
\n1\/2 C. Artichoke Hearts
\n1\/4 C. Chopped Parsley
\nBelgian Endive or Lettuce<\/p>\n
Mix dressing in small container with tightly fitting lid. Shake dressing thoroughly to mix. Mix all salad ingredients except endive. Pour dressing over pasta mix and toss to mix and coat completely. Chill at least one hour. To serve, arrange in serving bowl lined with endive spears.<\/p>\n
Yield: 6 servings
\nCalories: 219
\nFat: 8.4g
\nFiber: 2.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
Dressing: 3T. Red Wine Vinegar 1 large Clove Garlic, minced 1 tsp. Dried Basil 1\/2 tsp. Salt 1\/4 tsp. Pepper 4 tsp. Olive Oil Salad: 2 C. Cooked Pasta 8oz. flaked Tuna, fresh cooked or canned in water 1\/2 C. Jack or Cheddar cheese, diced in 1\/4\u201d cubes 1 C. halved Cherry Tomatoes 1\/4 C. Thinly Sliced Red Onion 3\/4 C. Steamed Broccoli Flowerets 1\/2 C. Artichoke Hearts 1\/4 C. Chopped Parsley Belgian Endive or Lettuce Mix dressing in small…<\/p>\n