By Cheryl Lundquist


10 oz tonno in olive oil5 oz baby arugula1 cup cherry tomatoes, halved2 stalks celery, sliced1 cup garbanzo¼ cup red onion, diced1 tsp cracked black pepper¼ cup extra virgin olive oil2 tsp Dijon mustard1 lemon, juiced


Spread the arugula equally among four plates. Top with ¼ of the following ingredients:  tomatoes, garbanzo, celery, tuna. Sprinkle with pepper. In a small bowl combine olive oil, lemon juice and dijon mustard. Drizzle each plate with the dressing.


Tags: Lunch, Salad, Healthy, Tuna, Easy

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