Serves 4

1 15-oz can of cannellini beans rinsed

1/4 small red onion finely chopped

6 Tbsp classic vinaigrette below

3 hearts of romaine torn into pieces 12 oz about 6 cups

2 jarred roasted red peppers drained and cut into pieces

1/2 cup marinated artichoke hearts drained and quartered

1/2 cup pitted mixed olives

1 5 oz can tuna packed in olive oil drained and flaked

First the vinaigrette:

1 cup

1/3 cup red wine vinegar

1 shallot finely chopped

1 Tbsp Dijon mustard

1/2 tsp Kosher salt

1/4 tsp pepper

1/2 cup extra virgin olive oil.

To a jar add vinegar, shallot, Dijon, salt, and pepper.

Cover and shake to combine. Add oil. Cover and shake until emulsified.

Dressing will keep in refrigerator up to 5 days.

1. In a large bowl toss beans and onion with vinaigrette then add romaine and toss to coat.
2. Fold in peppers, artichoke hearts, olives, and tuna.

How I created this recipe:

Marinated artichoke hearts are soaked in UN-healthy fat in the form of sunflower oil. So I used a can of Cento quartered artichoke hearts instead.

I didn’t buy the red onion and shallot. I used Cento food products and kalamata olives.

Since I’m only one person not serving 4 people I estimated the measurements for the vinaigrette and the salad ingredients.

The amount of vinaigrette and food in salad was fine the way I measured everything.