2 servings Preparation 10 min Cooking 5 min 370 calories per serving | Ingredients1 3/4 cup | curly endive, torn | | 70 g | 1 | tomatoes, cut into wedges or slices | | 120 g | 2 tbsp | olive oil | | 30 mL | 1 clove | garlic, minced | | | 1/2 tbsp | wine vinegar | | 8 mL | 1 tsp | Dijon mustard | | 5 mL | 1 pinch | salt [optional] | | 0.1 g | | ground pepper to taste | | | 170 g | tuna, canned | | | 6 | black olives | | 2 1/2 tbsp | 60 g | feta cheese, diced | | |
Method- Tear the lettuce leaves into bite-size pieces and put them in a salad bowl. Cut the tomatoes into wedges or slices, then add them to the bowl.
- Heat the oil in a small saucepan over low heat. Mince the garlic and add it to the pan. Cook 1 min, with stirring, then pour in the vinegar and mustard. Warm through and season to taste with salt and pepper.
- Pour the dressing over the salad, then add the tuna, olives, and Feta cheese. Toss well and serve.
I made a couple of changes to the recipe. I used romaine lettuce and didn't dress the salad. Dear hubby is a fussy eater. He used ranch dressing and I used spicy Italian. DELICIOUS! |
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