TUNA SALAD WITH OLIVES, ORANGE AND BELL PEPPER

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Tuna Salad with Olives, Orange and Bell Pepper image

Provided by Lynn Hagee

Categories     Salad     Olive     Low Fat     Quick & Easy     Low Cal     High Fiber     Lunch     Orange     Tuna     Bell Pepper     Chill     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 main-course servings

Number Of Ingredients 11

1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
3 seedless oranges, peel and white pith removed
1 small red onion, halved, thinly sliced
1 red bell pepper, thinly sliced
1 9-ounce can white meat tuna packed in water, drained well, separated into chunks
1/4 cup chopped pimiento-stuffed green olives
1/4 cup chopped fresh parsley
8 cups mixed salad greens
1/3 cup slivered almonds, toasted

Steps:

  • Whisk oil, vinegar and garlic in large bowl to blend. Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl. Add onion, bell pepper, tuna, olives and parsley; toss. Season with salt and pepper. (Can be made 2 hours ahead. Cover; refrigerate.)
  • Divide salad greens among plates. Spoon tuna salad over, dividing equally. Garnish with almonds.

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