How To Make Roasted Red Pepper & Tuna Salad with Sherry Vinegar
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Serves:
Ingredients
- 2 large red bell peppers
- 1 can of tuna, drained
- 4 cups of mixed greens
- 1/4 cup of sliced red onion
- 1/4 cup of pitted kalamata olives
- 2 tablespoons of sherry vinegar
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20 minutes, or until the skin is charred and blistered.
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Remove the peppers from the oven and let them cool slightly. Peel off the skin, remove the seeds, and slice the flesh into thin strips.
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In a large bowl, combine the roasted red pepper strips, tuna, mixed greens, red onion, and kalamata olives.
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In a small bowl, whisk together the sherry vinegar, olive oil, salt, and pepper. Pour the dressing over the salad and toss to coat evenly.
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Serve the salad immediately and enjoy!
Nutrition
- Calories : 189kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 14mg
- Sodium : 415mg
- Total Carbohydrates : 14g
- Dietary Fiber : 4g
- Sugar : 6g
- Protein : 18g
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