Name: Tuna, White Bean, and Roasted Pepper Salad with Cream Dijon Dressing
Yield: Makes 4 main-course servings
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

The Dijon mustard in the dressing gives this easy salad extra kick

Recipe information

Yield
Makes 4 main-course servings

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

Preparation

Step 1
Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Step 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.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes