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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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A salad Italian-style from . Each component is arranged in its own section of the serving platter. Ingredients:
8 ounces fresh green beans, trimmed |
1/3 cup bottled oil and vinegar dressing or you own |
1 teaspoon dion mustard |
15 ounce can cannellini beans, rinsed |
3 cups baby arugula |
12 ounces solid white tuna in oil, drained and flaked |
3 large hard boiled eggs, cut in wedges |
1/2 cup sliced radishes |
1/3 cup kalamata olives, pitted |
freshly grounds pepper to taste |
Directions:
1. Half fill a large skillet with lightly salted water and bring to a boil.
2. Add green beans and cook about 5 minutes until crisp-tender.
3. Drain and rinse under cold water.
4. In a clear measuring cup, stir dressing and mustard with a fork to blend.
5. Put 1 tablespoon into a medium bowl.
6. Add beans and toss.
7. Line a large platter with arugula.
8. Spoon on cannellini beans.
9. Put beans into same bowl; add 1 tablespoon dressing and toss to coat.
10. Add green beans to platter.
11. Add tune, eggs, radishes and olives to platter.
12. Grind pepper over top.
13. Drizzle with remaining dressing OR serve alongside.
14. Good with crusty Italian bread.
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