Mediterranean Salad with Forever Citrus Dressing

Serves 4

Mediterranean Salad:

• 1/2 cup pitted Greek olives
• 3/4 cup drained and sliced roasted red bell peppers
• 1 cup hcick peas, drained
• 1 cup sliced hothouse cucumber
• 6 ounce can albacore tuna (in oil), lightly drained
• 1 tablespoon fresh lemon juice
• 1 teaspoon oregano leaf
• 2 cups BroccoSprouts
• 1 1/2 cups watercress, washed, toughest stems removed (but not all of the stems)

Forever Citrus Dressing:

• 1 tablespoon each: grapefruit, lemon and lime juice
• 2 tablespoons prepared whole grain mustard
• 1/2 cup plain nonfat yogurt
• 2 tablespoons olive oil
• Sea salt and freshly ground pepper to taste
• Mix ingredients and refrigerate

In a medium bowl, combine all of the ingredients except the BroccoSprouts and watercress. Toss to mix. Line salad plates with the BroccoSprouts and watercress. Mound the tuna salad on top of the greens. Serve with Forever Citrus Dressing and keep chilled.

This recipe was developed by Rita Calvert, Annapolis School of Cooking
Photography by Dean Ray, Dean Ray Studios, Baltimore, Maryland.
Food styling by Rita Calvert.