Salad luncheon recipes bring us back to a simpler time when women unapologetically gathered to gab and gossip over plates of greens and an endless variety of delicious salads. Creamy aspics, mayonnaise-based salads, fruit salads, gelled salads, and vegetable salads of every variety would line the long serving table with no thought to accommodating the men's favorite dishes. The men weren't invited!
Chick pea recipes have become a very modern salad luncheon choice due to the popularity of humus. They have a nutty taste that works well as a host for a tuna salad recipe. This recipe has a slight twist on the traditional tuna salad recipe, and it makes an elegant presentation at a salad luncheon or just when your favorite "BFF" comes over to chat.
Seriously, if you allow the men in your life to sample this unique and filling salad recipe, they will love it, too! Men prefer to eat salads like this with salty tortilla chips like a dip.
- Chick peas: 3 cans, drained
- Tuna salad: 3 cans drained
- Medium pitted black olives: 1 large can, drained
- Pickled red pepper: 14 oz. jar, drained
- Olive oil: 1/3 cup
- Red wine vinegar: 2 Tablespoons
- Dijon mustard: 1/2 Tablespoon
- Salt and pepper
- Boiled egg optional
- Lettuce for serving plate
- Chop chick peas and black olives in half.
- Chop red peppers in small pieces approximately the same size as the chick peas and black olives.
- Combine drained tuna, chick peas, black olives, and red peppers.
- In a separate container, whisk olive oil, Dijon mustard, and red wine vinegar. Salt and pepper to taste.
- Add dressing to the salad and toss well.
- Chill before serving on a lettuce bed with sliced egg and toast or crackers.
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