15 April 2013

It's Here, To Stay!!!!!!! Begin with an Arugula, Italian Tuna and Cannellini Bean Salad

Arugula, Italian Tuna and Cannellini Bean Salad
Salad season is here!! It is time to get out and enjoy the sunshine, camera in hand, spring in our step....“Can words describe the fragrance of the very breath of Spring?” ― Neltje Blanchan

**Arugula, Italian Tuna and Cannellini Bean Salad**

3 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Dijon mustard
1 cup grape tomatoes, halved
1 cup thinly vertically sliced red onion
2 (6-ounce) cans Italian tuna packed in olive oil, drained and broken into chunks
1 (15-ounce) can cannellini beans, rinsed and drained
1 (5-ounce) package fresh baby arugula
2 ounces Parmigiano-Reggiano cheese, shaved

Whisk together lemon juice, olive oil, minced garlic, kosher salt, black pepper and Dijon mustard in a large bowl. Add tomatoes, red onion, tuna, cannel ini beans and arugula; toss. Top with cheese.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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  1. There is nothing like Italian Tuna..a bit expensive but worth while. This salad has everything that I enjoy.

  2. A mouthwatering salad.

    Happy Monday!



  3. I am in the mood for salads also Val. It would have been nice to see you at the 1st Food Bloggers of Canada Conference this w-end.

  4. I have made a similar one..and we really liked it also:)

  5. I'm surprisingly excited for salad season! This sounds so tasty!

  6. We're doing so much arugula right now - so perfect for spring!

  7. Tremendous salad Val! I love the tuna . . . and those CANNELINI beans are perfect!


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