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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I have adapted this from an Eating Well recipe (April/May 2005). They used green olives stuffed with pimientos instead of kalamatas. Ingredients:
1/4 cup lemon juice |
3 tablespoons olive oil |
1/2 teaspoon garlic salt |
8 cups romaine lettuce hearts |
pepper |
1 cup cherry tomatoes, halved |
1/2 cup sliced olive (i like kalamata) |
2 (6 ounce) cans drained tuna |
Directions:
1. Whisk lemon juice, oil, garlic salt, and pepper.
2. add everything else and toss!
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