TUNA-BEAN SALAD WITH BASIL DRESSING
FOR THE BASIL DRESSING:
1/2 teaspoon grated lemon peel
1/3 cup lemon juice
1/4 cup olive oil
2 teaspoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves (or 1 teaspoon dried basil leaves)
1 tablespoon Dijon mustard
1/2 teaspoon salt
FOR THE SALAD:
3 medium green bell peppers*
2 cans (16 ounces each) cannellini beans, drained (or canned great northern beans)
2 cans (6 1/2 ounces each) tuna in water, drained
1/3 cup sliced ripe olives
1 bunch leaf lettuce
1 medium tomato, cut into 16 wedges
TO PREPARE THE BASIL DRESSING:
Prepare Basil Dressing by shaking all ingredients in tightly covered container. Set aside.
TO PREPARE THE BELL PEPPERS:
Set oven control to broil. Place bell peppers on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 5 minutes on each side or until skin blisters and browns. Wrap in towel; let stand 5 minutes. Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch slices.
TO PREPARE THE SALAD:
Toss peppers, beans, tuna, olives and Basil Dressing. Cover and refrigerate at least 4 hours, stirring occasionally.
TO SERVE:
Spoon onto lettuce leaves; garnish with tomato wedges.
*Try red, orange, yellow, or purple bell peppers for interesting color and flavor variations in this hearty salad.
Servings: 6 (about 1 cup each)
Source: Betty Crocker's 125 Low-Calorie Main Dishes by General Mills
FOR THE BASIL DRESSING:
1/2 teaspoon grated lemon peel
1/3 cup lemon juice
1/4 cup olive oil
2 teaspoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves (or 1 teaspoon dried basil leaves)
1 tablespoon Dijon mustard
1/2 teaspoon salt
FOR THE SALAD:
3 medium green bell peppers*
2 cans (16 ounces each) cannellini beans, drained (or canned great northern beans)
2 cans (6 1/2 ounces each) tuna in water, drained
1/3 cup sliced ripe olives
1 bunch leaf lettuce
1 medium tomato, cut into 16 wedges
TO PREPARE THE BASIL DRESSING:
Prepare Basil Dressing by shaking all ingredients in tightly covered container. Set aside.
TO PREPARE THE BELL PEPPERS:
Set oven control to broil. Place bell peppers on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 5 minutes on each side or until skin blisters and browns. Wrap in towel; let stand 5 minutes. Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch slices.
TO PREPARE THE SALAD:
Toss peppers, beans, tuna, olives and Basil Dressing. Cover and refrigerate at least 4 hours, stirring occasionally.
TO SERVE:
Spoon onto lettuce leaves; garnish with tomato wedges.
*Try red, orange, yellow, or purple bell peppers for interesting color and flavor variations in this hearty salad.
Servings: 6 (about 1 cup each)
Source: Betty Crocker's 125 Low-Calorie Main Dishes by General Mills
MsgID: 3139674
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Salad Suppers (17)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Salad Suppers (17)
Board: Daily Recipe Swap at Recipelink.com
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