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Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 6 |
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A super, veggie-packed salad. Courtesy of Rachael Ray. Ingredients:
1/2 seedless cucumber, chopped |
2 red ripe tomatoes, chopped |
1 medium red onion, chopped |
1 red bell pepper, seeded and chopped |
1 (15 ounce) can water-packed artichoke hearts, drained |
1/2 cup italian parsley, coarsely chopped |
kosher salt & freshly ground black pepper |
1/2 lemon, juice of |
1 small shallot, minced |
3 tablespoons red wine vinegar |
1 teaspoon oregano |
1/3 cup extra virgin olive oil |
2 (6 ounce) cans tuna in vegetable oil, drained |
12 pepperoncini peppers |
1 cup kalamata olive, pitted |
Directions:
1. Arrange the cucumbers, tomatoes, onion, red pepper, artichoke hearts and parsley on a platter.
2. Squeeze the lemon juice over the platter.
3. Season with salt and pepper.
4. Place shallots, vinegar and oregano in a bowl and let stand for 5 minutes.
5. Whisk in olive oil in a slow stream.
6. Pour dressing over salad.
7. Garnish salad with chunks of tuna, pepperoncini peppers and olives.
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