This dressing is inspired by Italian tonnato, a sauce made from pureed tuna, customarily served over thinly sliced veal. Imported Genova tonno (tuna) works well in this recipe.

Dana Jacobi
Recipe by Cooking Light March 2007

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Yield:
4 servings
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Ingredients

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Directions

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  • To prepare dressing, combine the first 9 ingredients in a blender; process until smooth, scraping sides.

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  • To prepare salad, combine lettuce, cucumber, green bell pepper,red bell pepper, and plum tomatoes in a large bowl; add dressing, tossing gently to coat. Place about 2 1/2 cups salad on each of 4 plates. Sprinkle each serving with 1 tablespoon onion and 1 teaspoon capers.

Nutrition Facts

141 calories; calories from fat 37%; fat 5.8g; saturated fat 1.1g; mono fat 0.5g; poly fat 1.5g; protein 10.2g; carbohydrates 14.7g; fiber 4.9g; cholesterol 15mg; iron 2.1mg; sodium 666mg; calcium 66mg.
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