A delicious, Medeterranean
tossed entrée salad with crisp romaine lettuce, cucumber,
tomato, kalamata olives, feta cheese and albacore tuna tossed
in a simple red wine vinaigrette.
Romaine
Salad with Feta and Tuna
- 4 cups romaine lettuce,
torn into bite size pieces
- 1 small cucumber, halved,
seeded and sliced
- 1 large ripe tomato, chopped
- 1/3 cup kalamata olives,
pitted and quartered (or black olives)
- 4 ounces feta cheese,
crumbled
- 1 (6-ounce can) albacore
tuna in spring water, drained
- 1/4 cup olive oil
- 2 tablespoons red wine
vinegar
- Salt and freshly ground
black pepper to taste
- In a bowl combine romaine,
cucumber, tomatoes, olives, feta, and tuna.
- In another small bowl
whisk together oil and vinegar; drizzle over salad. Salt and pepper to taste and toss to
combine, keeping tuna
in large chunks.
Serves 2. (Increase amount
as needed.)
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