© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: jimmyg
This is one of my favorite recipes. When ever I entertain guests and dates this salad is always one that I turn to. Its quick and easy and is filled full of flavor. People will think you're a genius if you can make this. This is the perfect dish for a hot summer when you don't want to cook or you want a low fat meal for lunch.
1 can good albacore or skip jack tuna packed in oil not drained — can use tuna in water but not as tasty and needs to be drained of all water and solid tuna, not the flaked
1 can artichokes, drained
1 can white cannellini beans, rinsed and drain of any juices — use great northern or other white beans
½ medium onion, diced
juice of one lemon
1 tablespoon honey
¼ cup chopped herbs — parsley, basil, thyme, rosemary, tarragon, or oregano — I like rosemary or tarragon personally but they are all good
salt and pepper
baby spinach or a spring lettuce mix or something similar — doesn't use Iceberg, the salt in the salad will destroy the lettuce leaving you with a mess
In a bowl, break apart the tuna into small chunks. Cut each artichoke into 4 to 6 bite size pieces. Combine all the other ingredients in a bowl except for the lettuce, check seasoning. Let sit in the fridge for one hour and serve atop the greens.