Chopped salad with tuna
From Susan, Greene County CSA Yield: 3-4 three-cup servings
Ingredients
- 2 TBS white wine vinegar
- Salt and pepper to taste
- ¼ Cup olive oil
- 1 head romaine lettuce chopped into 1-inch pieces
- 1 15 ½ oz canned chickpeas, drained and rinsed
- 1 6 oz canned tuna, drained and flaked
- ½ Cup black olives about 20, such as kalamata, gaeta, or niçoise, pitted and slivered
- ½ red onion cut into ¼-inch pieces
- 2 Cups fresh parsley coarsely chopped
- Sliced tomatoes or avocado optional
Instructions
- Place vinegar in a large salad bowl. Add salt and pepper. Slowly add the oil in a steady stream, whisking to emulsify.
- Add the remaining ingredients to the bowl and toss well to combine.