A sophisticated, Spanish-style salad.
Recipe information
Yield
4 main-course servings
Ingredients
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
3 seedless oranges, peel and white pith removed
1 small red onion, halved, thinly sliced
1 red bell pepper, thinly sliced
1 9-ounce can white meat tuna packed in water, drained well, separated into chunks
1/4 cup chopped pimiento-stuffed green olives
1/4 cup chopped fresh parsley
8 cups mixed salad greens
1/3 cup slivered almonds, toasted
Preparation
Step 1
Whisk oil, vinegar and garlic in large bowl to blend. Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl. Add onion, bell pepper, tuna, olives and parsley; toss. Season with salt and pepper. (Can be made 2 hours ahead. Cover; refrigerate.)
Step 2
Divide salad greens among plates. Spoon tuna salad over, dividing equally. Garnish with almonds.
Nutrition Per Serving
Per serving: 551 calories
30 g fat (11 g saturated)
118 mg cholesterol
812 mg sodium
31 g carbohydrates
9 g fiber
41 g protein
#### Nutritional analysis provided by Nutrition Data
##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/700181/2?mbid=HDEPI) ›
