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Italian Pescadore-Bean Salad
Pepe Laflamme, Director, NuForm Fitness


1 pouch tuna
1 pouch salmon
1 medium lemon
1 small purple onion, finely chopped
1 small bunch parsley, rough chopped
15 oz. can cannellini beans
1/2 cup dressing (bottled* or Omega Garlic)
6 black olives
6 green olives
1 pint cherry tomatoes
2 large bunches romaine/arugala/fresh spinach, etc. washed, dried and hand torn

Place the tuna and salmon in a medium-sized bowl and squeeze the lemon all over the fish. Add the onion, parsley, beans and dressing to the fish and very gently mix together. Divide the greens equally on 4 chilled plates and place the tuna mixture on top. Garnish with the olives and cherry tomatoes.

Yield: 4 servings

*Note: For bottled dressing good choices are Walden Farms Italian or Spectrum Naturals Organic Dill dressing (available at Nuts & Grains).

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