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Tuna, White Bean, Roasted Pepper Salad, Cream Dijon Dressin

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B6, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Mayonnaise

  2. 1/4 cup 59ml Olive oil

  3. 3 tablespoons 45ml Dijon mustard

  4. 2 tablespoons 30ml Champagne vinegar

  5. (or white wine vinegar)

  6. Salt - to taste

  7. Freshly-ground balck pepper - to taste

  8. 5 cups 550g / 19oz Mixed baby greens

  9. 1 Small white beans - (15 oz) - rinsed, drained

  10. 2/3 cup 97g / 3.4oz Chopped drained roasted red peppers - from a jar

  11. 1/3 cup 20g / 0.7oz Chopped red onion

  12. 1 Chunk light tuna - (12 oz)

  13. 2/3 cup 157ml Kalamata olives - pitted, halved

  14. (or other brine-cured black olives

Instructions Jump to Ingredients ↑

  1. Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

  2. Toss greens in large bowl with enough dressing to coat. Place greens in center of 4 plates. Toss beans, red peppers and onion in medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives and serve.

  3. This recipe yields 4 main-course servings.

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