Tuna, White Bean, and Roasted Pepper Salad with Cream Dijon Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The Dijon mustard in the dressing gives this easy salad extra kick Ingredients:
1/4 cup mayonnaise |
1/4 cup olive oil |
3 tablespoons dijon mustard |
2 tablespoons champagne vinegar or white wine vinegar |
5 cups mixed baby greens |
1 15-ounce can small white beans, rinsed, drained |
2/3 cup chopped drained roasted red peppers from jar |
1/3 cup chopped red onion |
1 12-ounce can chunk light tuna |
2/3 cup kalamata olives or other brine-cured black olives, pitted, halved |
Directions:
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.
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