Tuna Antipasto Salad

I really like this salad for dinner in the summer.  I double the recipe (it keeps in the refrigerator for several days) and serve it on different kinds of lettuce or baby spinach.  I love the lemon juice and salt on the salad greens, it is such a great fresh flavor, and complements the tuna salad perfectly.

Tuna Antipasto Salad on Mixed Greens

1 (15 oz) can kidney beans
1 (5 oz) can tuna in water, drained
1/2 red bell pepper, diced
1/2 red onion, diced
1/2 bunch fresh parsley, chopped
2 t capers
1 T fresh rosemary, finely chopped
4 T lemon juice
freshly ground pepper, to taste
fresh lemon
mixed lettuce or baby spinach

Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, lemon juice, and freshly ground pepper in a large bowl.  Mix together and refrigerate to combine flavors.

Toss lettuce, juice from 1/2 lemon, and a pinch of salt together, top with tuna mixture.


About sunflowerswank

After working all of my life, I retired in June, 2011. I try to use my extra time to rest, exercise, paint my fingernails, play with my 9 cats, spend time with my husband, Al, and cook healthy and lower fat recipies for us to eat. I try to use as many fruits and vegetables in my menus as I can cram in, sometimes to the complaints of the hubs - LOL! I am also making over some of my old favorites to be heathier with more vegetables in them, and less fat.
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