Ingredients
1/4
cup olive oil
1/2
cup tarragon vinegar
2
tablespoons chopped fresh parsley
1
teaspoon sugar
1
teaspoon ground mustard
1
teaspoon dried thyme leaves
1/2
teaspoon dried oregano leaves
1/2
teaspoon garlic powder
1/2
teaspoon salt
4
cups Frozen Broccoli Cuts
2
cans (19 oz each) cannellini beans, drained
2
cans (6 oz each) tuna in water, drained, flaked
Lettuce, if desired
1/2
cup shredded carrot
Preparation
In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well.
Cook broccoli as directed on package until crisp-tender; rinse with cold water to cool.
In large bowl, mix broccoli, beans and tuna. Add dressing; toss gently to coat. Serve in lettuce-lined bowl. Sprinkle with carrot.
