Tuna, White Bean, and Roasted Pepper Salad with Cream Dijon Dressing Recipe

Tuna, White Bean, and Roasted Pepper Salad with Cream Dijon Dressing Recipe

  • 1/4 cup mayonnaise
  • 1/4 cup olive oil
  • 3 tablespoons Dijon mustard
  • 2 tablespoons Champagne vinegar or white wine vinegar
  • 5 cups mixed baby greens
  • 1 15-ounce can small white beans, rinsed, drained
  • 2/3 cup chopped drained roasted red peppers from jar
  • 1/3 cup chopped red onion
  • 1 12-ounce can chunk light tuna
  • 2/3 cup Kalamata olives or other brine-cured black olives, pitted, halved
  1. Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
  2. Toss greens in large bowl with enough dressing to coat. Place greens in center of 4 plates. Toss beans, red peppers and onion in medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives and serve.
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