Printable Recipe

1 (15 1/2-ounce) can white beans, such as Great Northern Beans, drained and rinsed 
1 stalk celery, chopped                                         
1/2 cup chopped sweet onion                                       
1 tablespoons fresh dill weed, chopped                             
1 (6-ounce) can tuna packed in water, drained                  
1 clove garlic, minced 

DRESSING:

2 tablespoons olive oil                                        
2 tablespoons red wine vinegar                                 
1 anchovy fillet finely chopped or 1 Tablespoon anchovy paste

Combine salad ingredients in a medium bowl.

Combine dressing ingredients in a small bowl, then combine with salad ingredients.

Serve over salad greens or by itself.

Makes 2 entree sized salads or 4 side salads.

Based on recipe from The Summer Book by Susan Branch

This recipe linked to

Simply Sugar and Gluten Free

The Gluten Free Homemaker

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Linda     |72.66.91.xxx |2011-06-28 11:13:28 That looks like a great lunch. I like the addition of dill weed. It's one of my favorite herbs. Reply | Quote 0   0

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