Tuna, White Bean, Roasted Pepper Salad, Cream Dijon Dressin

Recipe Ingredients

1/4 cup	59ml	Mayonnaise
1/4 cup	59ml	Olive oil
3 tablespoons	45ml	Dijon mustard
2 tablespoons	30ml	Champagne vinegar
		= (or white wine vinegar)
		Salt - to taste
		Freshly-ground balck pepper - to taste
5 cups	550g / 19oz	Mixed baby greens
1		Small white beans - (15 oz) - rinsed, drained
2/3 cup	97g / 3.4oz	Chopped drained roasted red peppers - from a jar
1/3 cup	20g / 0.7oz	Chopped red onion
1		Chunk light tuna - (12 oz)
2/3 cup	157ml	Kalamata olives - pitted, halved
		= (or other brine-cured black olives

Recipe Instructions

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

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.

This recipe yields 4 main-course servings.

Source:
Bon Appetit, March 2001

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