Cannellini beans, tuna, roasted red peppers and provolone cheese tossed together with a red wine vinaigrette over baby greens makes an easy, healthy and filling lunch.
My birthday recently passed. Hubby surprised me with something I’ve been wanting to do for years, he got my knives sharpened! I was so super excited* I almost forgot that the gift was two days late 😉 But seriously, I just cut a pineapple and it is amazing. I’ve had my knives for so long I practically had to saw through the food. Not only does that take forever, but it’s rather unsafe.
So tell me, are your knives sharp?
Now I’ll share a dish that requires minimal cutting, just in case you have some sad dull knives too. This tuna salad can be whipped up in a flash after you open up some cans ( I’ll save the sad tale of my can opener for a later post). Serve it over some prewashed baby greens and you’ll have a quick, filling, and healthy lunch.
A red wine vinaigrette dresses this salad. Sadly, mayo is one of those ingredients that I’ll never learn to
love like tolerate, much to my husband’s dismay. With some luck, I was able to convince him to “hold the mayo” and try this salad. Overflowing with provolone cheese, Cannellini beans and red peppers the salad won him over.
* I know, my birthday gifts lack a a certain element of excitement (also evident in last years photo boards). But I’m very happy being a practical girl!
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