Tuna and Vegetable Salad (Rachael Ray) |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Ingredients:
8 ribs celery from the heart with leafy tops, chopped |
6 plum tomatoes, chopped |
1 (15-ounce) can chick peas, drained |
1 medium onion, chopped |
a handful flat-leaf parsley leaves, coarsely chopped |
1/2 cup pitted black olives, coarsely chopped |
2 (6-ounce cans italian tuna, drained |
2 lemons |
1/3 cup olive oil |
salt and freshly ground black pepper |
Directions:
1. In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.
|
|