It's a lot of green and a little bit of whatever color canned tuna is. Doesn't matter. The vinaigrette makes up for all the green-ness in this dish. Maybe it's my way of being a little earth conscious on this Earth Day. See the connection there? Earth...green...vegetation...salad.
With the weather being summer hot early this week, I wasn't really in the mood to spend a whole lot of time in the kitchen, where the heat can definitely add up.
Sliced up some romaine hearts that I had gotten from the farmers market, cucumber (peeled), half an avocado, and added some the leftover tuna salad from the T.M.T. Drizzled over some of the sweet and tangy Honey-Mustard Vinaigrette and...viola! Dinner without the hassle. Give me a small bottle of Perrier and a couple of Samoas cookies for dessert to go along with this and I'm satisfied.
It's delicious, healthy and just right.
Honey Mustard Vinaigrette
1/3 c Extra Virgin Olive Oil
1 Tbsp Dijon Mustard
1 1/2 Tbsp Honey
Juice of one small lemon (roughly 2 Tbsp)
salt and pepper to season
Blend well and pour over on your favorite salad mix.
