• 1/2 head Romaine lettuce
• 13 ounces marinated artichoke hearts, cut in half, marinade reserved
• 3 Tbs. balsamic vinegar
• 2 tsp. packaged pesto sauce
• 2 lbs. canned Great Northern beans, drained and rinsed
• 1/4 lb. sun-dried tomatoes, prepared according to package directions
• 1/3 cup black olives
• 13 ounces canned water-packed albacore tuna, flaked

Line a platter with lettuce leaves. Combine reserved artichoke marinade, vinegar and pesto in a bowl. Add artichokes, beans, tomatoes and olives. Toss gently and poon over lettuce. Top with tuna and drizzle with any remaining dressing from bowl. Serve at room temperature.

Per serving: calories 574, fat 12.4g, 18% calories from fat, cholesterol 28mg, protein 49.6g, carbohydrates 73.7g, fiber 24.7g, sugar 16.7g, sodium 1519mg, diet points 8.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 4.6, Fruit: 0.0, Bread: 3.0, Lean meat: 0.0, Fat: 2.0, Sugar: 0.0, Very lean meat protein: 2.8

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The recommended wines are: Beaujolais, Fumé Blanc, or Chianti.