TUNA, WHITE BEAN, AND ROASTED PEPPER SALAD WITH CREAM DIJON DRESSING

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Tuna, White Bean, and Roasted Pepper Salad with Cream Dijon Dressing image

Categories     Salad     Bean     Fish     Mustard     Olive     No-Cook     Quick & Easy     Lunch     Buffet     Mayonnaise     Tuna     Bell Pepper     Lettuce     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 10

1/4 cup mayonnaise
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons Champagne vinegar or white wine vinegar
5 cups mixed baby greens
1 15-ounce can small white beans, rinsed, drained
2/3 cup chopped drained roasted red peppers from jar
1/3 cup chopped red onion
1 12-ounce can chunk light tuna
2/3 cup Kalamata olives or other brine-cured black olives, pitted, halved

Steps:

  • 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.

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