|1||large red bell pepper|
|2 tablespoons||balsamic vinegar|
|1 tablespoon||extra-virgin olive oil|
|1||small garlic clove, crushed through a press|
|1/4 teaspoon||ground black pepper|
|2 cups||chopped cabbage, or 1 (10-ounce) bag coleslaw blend|
|1 (14‑ounce) can||quartered artichoke hearts in water (not marinated), rinsed in a colander|
|1 (5‑ounce) can||water-packed low-sodium tuna, drained|
|8||large reduced-sodium olives, sliced (try Musco Family Olive Company "Pearls")|
Roast the peppers (can do 2-3 days ahead): Preheat your toaster oven to Broil and line the baking tray with foil. Place the bell pepper on the tray and roast, turning occasionally with tongs, until charred in spots, 30–40 minutes. Transfer the pepper to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. With a paring knife, remove the skin, stems, and seeds. Slice into 1-inch strips.
In a medium bowl, whisk together vinegar, olive oil, garlic and black pepper; add the bell pepper strips, the cabbage, artichoke hearts, tuna and olives. Toss gently to coat. Cover and refrigerate at least 1 hour to allow flavors to blend.
30-40 MINUTES (plus 1 hour chill time)
|Serving Size||1 cup|
|Sat Fat||0.5 g|
|Trans Fat||0 g|