1 cup canned asparagus cuts and tips, drained and chilled
1 can (6 ounces) albacore white tuna in water, drained and flaked
1 cup canned chickpeas (garbanzo beans), drained and rinsed
6 romaine lettuce leaves, washed, dried and shredded
1/2 cucumber, peeled, seeded and diced
12 grape tomatoes, halved
1/4 cup peanut oil
Juice of 1/2 lemon
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 teaspoon hot pepper sauce
1 tablespoon capers
1 tablespoon chopped cilantro

Place asparagus, tuna, chickpeas, lettuce, cucumber and tomatoes in a salad bowl.

Whisk peanut oil, lemon juice, vinegar, soy sauce, hot-pepper sauce, capers and cilantro in a small bowl to make a vinaigrette.

Toss vinaigrette with the salad ingredients; serve immediately.

Servings: 4

Adapted from "The Get with the Program! Guide to Good Eating" by Bob Greene. Copyright 2003 by Bob Greene. Published by Simon & Schuster, Inc., N. Y. Reprinted by permission.

Submitted by: Canned Food Alliance