This Mediterranean-inspired salad is delicious proof of how effortless and quick it can be to pull together an elegant, satisfying, healthy meal. It's just a matter of elevating cupboard staples with a few fresh, flavorful, easy-prep ingredients. Here canned white beans and tuna are upgraded with a bright lemon-oregano dressing, served on a bed of crisp radicchio and lettuce and garnished with fresh parsley leaves. Serve it with some good crusty bread for a meal that is simply stunning. I call for olive oil-packed tuna for its decadently rich taste and texture. Enjoy this salad with some crusty whole-grain bread or Parmesan-Herb Flatbread Crackers.
This salad has much more than an assortment of flavors and textures. The beans and eggs can be cooked ahead, while the vinaigrette can be made several days in advance, leaving assembly of the salad for the last minute. It's lovely for lunch or as the anchor to dinner. Dress the beans in advance of eating to absorb the flavors of the vinaigrette.
This is a bowl brimming with the fresh clear tastes of Spring.
With "squiggly" noodles and tomato, this is a gem of a kid's pasta. And it has a sneaky side - they will eat beans without even thinking about it.