Here’s a delicious way to get protein, fiber and nutrients without extra carbs or having to turn on the stove! We love that for summer. And this recipe foregoes the usual artistry in favor of convenience.
Crisp, chopped romaine lettuce hearts stand in for the cooked veggies, and the dressing and pantry staples like sun-dried tomatoes, olives, and capers infuse it with sunny Mediterranean flavors. Everything gets tossed together in one bowl except the egg wedges which are best added last, so they don’t fall apart in the tossing. Serves 2. – Susan Puckett
Ingredients
3 cups chopped romaine lettuce hearts
1 cup halved cherry tomatoes
¼ cup thinly sliced red onion
½ cup drained, pitted, and sliced Nicoise or other olives
½ cup drained, slivered oil-packed sun-dried tomatoes
1 tablespoon drained capers
1 (6-ounce) can tuna, preferably oil-packed, drained and flaked
½ cup crumbled feta cheese
2 or 3 hard-cooked eggs, peeled and quartered
Salt and pepper to taste
For a dressing, get something that’s bright, savory, and a little briny, classic oil & vinegar or Greek vinaigrette.
Directions
1.) Add the lettuce, tomatoes, onions, olives, sun-dried tomatoes, capers, tuna, and feta and toss until the leaves are well-coated. Taste and season with salt and pepper.
2.) Divide the salad among serving plates or bowls and top each with a few egg wedges. Sprinkle with a little more salt and pepper and serve.