• 2 cups roasted red pepper 
• 1 1/2 cups cucumber (1 medium), chopped and peeled
• 1/2 cup parsley, chopped
• 1/2 cup red onion, thinly sliced
• 2 cups Nature’s Greens® Collards, finely chopped
• 15.5 ounce can white kidney beans, rinsed and drained
• 12 ounce cans chunk light tuna in water, drained
• 1/2 cup homemade Balsamic vinaigrette dressing

Chop roasted red pepper. Stir chopped red pepper with cucumber, parsley, onion, collards, kidney beans, and tuna together. Toss with dressing and refrigerate for 1 hour before serving.

Homemade Champagne Vinaigrette Dressing (1 serving)

• 1 tablespoon olive oil
• 1.5 tablespoon balsamic vinegar
• 1 teaspoon Dijon
• 1 teaspoon Italian herb seasoning
• 1 teaspoon fresh squeezed lemon
• 1/4 teaspoon minced garlic (opt.)