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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A fresh tasting easily made salad. Make salad and dressing separately and combine when ready. White meat tuna may be substitued. Recipe and photo from Pillsbury Simple Summer 2001 Ingredients:
salad |
2 (15.5 oz.) cans of great northern or cannellini beans, drained, rinsed |
2 (10 oz) cans chunk chicken in water, drained or 2 cups leftover chicken chunks |
1/2 c pitted kalamata olives, halved |
1/4 c chopped red onion |
4 leaves green lettuce |
dressing |
1/4 c chopped fresh basil |
1/4 c e.v.o.o. |
2 tbl fresh lemon juice |
1/2 tsp salt |
1/2 tsp coarse black pepper |
1 garlic clove, minced |
Directions:
1. In a large bowl, combine all salad ingredients except lettuce; stir gently to mix
2. Cover and refrigerate at least an hour or until chilled
3. Meanwhile, in a jar with a tight fitting lid, combine all dressing ingredients; shake until well mixed. Cover; refrigerate while salad is chilling
4. To serve, pour dressing over salad; stir gently to coat. Serve on chilled, lettuce lined plates.
5. Garnish with basil leaves if desired.
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