Café Rita Salad
From Brenda Wolak’s kitchen
Blanched French cut green beans
1 can of artichokes
1 can of hearts of palm
Sliced roasted red peppers
Black olives
1 can of cannellini beans
2 cans of chunk white tuna on top
Some chopped fresh herbs; parsley, thyme, oregano and basil.
(whatever is fresh & available)
Dressing:
EVOO
Balsamic vinegar
Crushed Garlic
Salt & pepper
This is an outline. Sometimes I add tomatoes, red onion, fresh mozzarella, depends on what I have.