It's surprising how light and fresh this vinaigrette-dressed salad tastes, given that most of the ingredients come from the pantry. Here it's served as an entrée, but it also works as an appetizer or sandwich filling.
3 cans (6 oz. each) unsalted, water-packed tuna, drained
1 jar (6.5 oz.) marinated artichoke hearts, drained and quartered
1/2 cup pitted, halved kalamata olives
1/3 cup crumbled feta cheese
2 tablespoons minced garlic
1/2 cup sliced red onion
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped flat-leaf parsley
1 head butter lettuce
How to Make It
Combine all ingredients except lettuce in a large bowl. Arrange a few lettuce leaves on each of 6 plates. Spoon tuna mixture on top of lettuce and serve with pita chips or warmed pita halves.
Note: Nutritional analysis is per serving.
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