Arugula, Italian Tuna, and White Bean Salad Menu
This no-cook dinner recipe is packed with colorful vegetables and gets a flavor kick from zesty vinaigrette.
1. Whisk together first 6 ingredients in a large bowl. Add tomatoes and next 4 ingredients (through arugula); toss. Top with cheese.
Wine note: Terredora Di Paola Falanghina 2008 ($16) is a crisp and citrusy white with acidity to cut the flavorful oil in this salad. Light body and mineral nuance pair well with tuna, while a slightly peppery finish matches the herbaceous arugula. -Jeffery Lindenmuth
Cooking Light JUNE 2010
Arugula, Italian Tuna, and White Bean Salad
Preheat oven to 400º. Unroll dough from a (13.8-ounce) can refrigerated pizza crust; pat into a 12 x 8-inch rectangle on a baking sheet coated with cooking spray. Fold dough in half to form an 8 x 6-inch rectangle; press together lightly. Using fingertips, gently dimple dough. Brush dough with 2 teaspoons extra-virgin olive oil; sprinkle with 1/2 teaspoon chopped fresh rosemary and 1/4 teaspoon coarse sea salt. Bake at 400º for 15 minutes or until golden.
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