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Give tuna salad an upscale flavor with cherries, green beans and carrots.
Makes 4 main-course servings (1 cup each).

• 2 (6-ounce) cans white tuna in water, drained and flaked
• 1 cup cut green beans, cooked and drained
• 3/4 cup dried tart cherries
• 1/2 cup shredded carrots
• 1/2 cup chopped celery
• 1/2 cup bottled balsamic vinaigrette salad dressing
• 1/2 cup crumbled feta cheese
• 1 tablespoon Dijon mustard
• 1/4 cup pine nuts, toasted
• Salad greens

Combine tuna, cooked green beans, dried cherries, carrots and celery in a medium bowl.

Add salad dressing, feta cheese and Dijon mustard; toss gently until all ingredients are lightly coated.

Refrigerate, covered, 2 to 3 hours to allow flavors to blend.

Sprinkle with pine nuts just before serving.

Serve over salad greens, if desired.

Nutrition Facts per Serving: 343 calories, 13 g total fat (4 g saturated fat), percent calories from fat 33%, 52 mg

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