saraskitchen: (chef salad)
2 cans solid white tuna in water, drained and crumbled
2 romaine lettuce hearts
1 cup chick peas
1 cup sliced celery
1 sliced cucumber

Dressing:
1/4 cup vinegar of your choice
1/2 cup olive oil
Dill, parsley, pepper, fennel


Make the dressing in advance, let chill a while.

Wash the veggies and let them drain before patting dry. This keeps them from wilting and preserves the taste.

Mix tuna with a splash of olive oil.

Drain chick peas.

Toss ingredients together in a bowl with the dressing. Serves 2-4.


(Really, though, you can add any other veggies you like-tomatoes, carrots, olives, peppers. This is a salad that lends itself well to improvisations!)

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Sara's Kitchen

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