Romaine and Tuna Salad with Parmesan Dressing
Howard Purdy Purdy
ingredients
- 2 heads of romaine lettuce - cut in half lengthwise
- 1/4 cup egg whites
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 1/2 tbsp extra virgin olive oil
- 2 tbsp chopped fresh basil
- 1/2 clove garlic - minced
- 2 tbsp chopped scallions
- 1/2 cup chopped tomato
- 1/4 cup chopped green olives
- 2 tbsp fresh grated Parmesan cheese
- 1 8 oz. can of tuna in water - drained
directions
- 1
Wash the lettuce and let dry on paper towel.
- 2
To prepare the dressing by whipping the egg whites with the Dijon mustard and vinegar. Add the olive oil and mix well. Stir in the basil, garlic, tomato, scallions, green olives and Parmesan.
- 3
Place a wedge of the Romaine on a salad plate. Top each with equal amounts of tuna. Top with the Parmesan dressing. Sprinkle extra grated Parmesan cheese on top and fresh ground black pepper.
Source: TasteBook
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