Tuna, Bean and Escarole Salad Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 tablespoons fresh lemon juice
1 clove garlic, minced
2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons extra-virgin olive oil
7 cups packed chopped escarole (about 7 oz.)
2 5-oz. cans tuna packed in its own juices or in water, drained and flaked
1 15.5-oz. can cannellini beans, rinsed and drained
2 pieces jarred roasted bell peppers, drained and chopped (about 1/2 cup)
6 tablespoons shaved ricotta salata or Parmesan, optional
Instructions
In a small bowl, whisk together lemon juice, garlic, rosemary, salt and pepper. Slowly add oil in a stream, whisking, until emulsified.
Combine escarole, tuna, beans and roasted bell peppers in a serving bowl. Gently toss in lemon vinaigrette until coated. Sprinkle with cheese, if desired, and serve.
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