Behind the Recipes
Mediterranean Bordered Antipasto
Makes 4 servings
INGREDIENTS:
1 can of chickpeas, rinsed
1 lb. of grilled asparagus
1 package of bow ties, cooked and drained
1 can of black olives
2 can(s) water-packed chunk light tuna, drained
1 large red bell pepper,diced
1/2 cup(s) chopped red onion
1/2 cup(s) chopped fresh parsley, divided
1/4 cup of fresh basil, rinsed
1 1/2 teaspoon(s) finely chopped fresh rosemary
1/2 cup(s) lime juice
4 tablespoon(s) extra-virgin olive oil
Freshly ground pepper
1/4 teaspoon(s) salt
8 cup(s) mixed salad greens
PREPARATION:
1. Combine pasta, beans, tuna, bell pepper, onion, parsley, basil, rosemary, olives,1/4 cup lime juice, and 2 tablespoons oil in a medium bowl.
2. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil, and salt in a large bowl.
3. Add salad greens and asparagus; toss to coat.
4. Divide the greens into 4 plates. Top each with the tuna salad.
photo courtesy of woodfiredkitchen.com
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
