BEET SALAD WITH TUNA by CHEF DAN:
Serves 4
INGREDIENTS:
14 ounces solid white tuna, chilled
3 tablespoons olive oil
3-4 fresh cooked beets, sliced and drained
1 head romaine lettuce, cut into 1-inch wedges
3-cups fresh spinach, torn
1 tart apple, cored and cubed
1 cup celery, chopped
2 Hard boiled eggs, chopped
1/3-cup balsamic vinegar
1 tablespoon Dijon mustard
1/2-teaspoon dill weed
1(15.5oz) can chickpeas, drained and rinsed
DIRECTIONS:
1. In a bowl whisk together vinegar, mustard, dill weed and oil.
2. Reserve 1/4-cup of the dressing.
3. Season with kosher salt and freshly ground black pepper.
4. Toss together romaine, spinach, apple, celery, beets and chickpeas.
5. Top with tuna and hard boiled eggs and reserved dressing.
ENJOY DAN: BON-APPETITE!!
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