Collard and Tuna Salad

 
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Serves: 12
 
Prep Time: 15 minutes
 
Cook Time: na
 

What You Need

  • 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
 

What You Do

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.)

110

Calories

per serving

  • 2g
  • 10g
  • 10g

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