Categories: salad, untried, vegetarian

Ingredients

• 8 handfuls leafy greens, washed
• 4 ripe tomatoes, chopped
• 2 cloves garlic, smashed
• 2 small cucumber, chopped
• 2 red capsicum, chopped
• 1 red onion, sliced
• 1 bunch asparagus, trimmed
• 4 hard-cooked eggs, peeled and quartered
• bunch chopped parsley
• 285 g tuna in spring water, drained
• French Dressing
• 1 tablespoon red wine vinegar
• 1/2 teaspoon Dijon mustard
• 45 ml cold pressed olive oil

Directions

1. Combine all the ingredients for the salad base into a large bowl.

2. Make the dressing by mixing the red wine vinegar and mustard first, then whisk in the olive oil until creamy looking. Add a touch more oil if you want a milder dressing.

3. Pour over the salad and mix through just before enjoying.

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