Ingredients
VINAIGRETTE:1/2 cup olive oil1/4 cup white wine vinegar2 to 3 tablespoons lemon juice2 tablespoons snipped fresh dill1 tablespoon Dijon mustard1 tablespoon honey1/2 teaspoon kosher salt1/4 teaspoon pepperSALAD:1 can (15 ounces) cannellini beans, rinsed and drained2 cans (5 ounces each) albacore white tuna in water1 cup chopped roasted sweet red peppers1/2 cup chopped red onion1/2 cup chopped pitted Greek olives1/2 cup chopped oil-packed sun-dried tomatoes1/2 cup minced fresh parsley2 teaspoons minced fresh oregano6 leaves red leaf lettuce
Preparation
In a small bowl, whisk the vinaigrette ingredients until well blended.
In a large bowl, combine the beans, tuna, red peppers, onion, olives, tomatoes, parsley and oregano. Drizzle with vinaigrette; gently toss to coat. Serve on lettuce.
