Makes 1 serving
A simple twist on a classic favorite!
3 anchovy fillets
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 tablespoon flax seed oil
2 cups mixed salad greens
4 ounces canned light tuna, drained
1/2 cup steamed green beans
1 medium tomato, cut into wedges
1 hard- boiled egg, sliced
3 black olives, sliced
Combine anchovies, mustard, vinegar and lemon juice in a food processor or blender. Drizzle in flax seed oil through the hole in the food processor or blender top. Continue blending until dressing is thickened, about 45 seconds.
Arrange salad greens on a serving plate. Top with tuna, green beans, and tomato wedges; toss with some of the dressing. Garnish with sliced egg, olives and lemon wedges. Drizzle greens with additional dressing, if desired. Best served same day.
Submitted By: Janet (jrural), Forum member (7-1-04)
Janet’s Notes: This is great with fresh summer tomatoes & green beans! Can use kalamata olives and steamed red potatoes if you are in Phase 3.