Riviera Spa Salad

Total Time: 24 mins Preparation Time: 12 mins Cook Time: 12 mins

Ingredients

• Servings: 2
• 1/2 red bell pepper
• 8 ounces fresh green beans
• 1 (6 1/2 ounce) can canned tuna, drained and flaked (or leftover tuna)
• 1 cup chickpeas, canned or cooked from scratch, rinsed
• 2 teaspoons capers, rinsed
• 1/2 cup plain yogurt (lowfat or nonfat)
• 2 tablespoons balsamic vinegar
• 2 garlic cloves, minced fine
• 1 teaspoon dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme, crushed lightly between your fingers
• 1/2 teaspoon dried oregano
• 1 teaspoon lemon juice
• 1/8 teaspoon paprika

Recipe

• 1 broil the red pepper half until the skin blisters and chars; let cool and remove the skin.
• 2 when the pepper is cooled and peeled, dice them.
• 3 clean the green beans, remove the ends, and cut into smaller pieces if desired - they look better long but are easier to eat small - you can always cut them up on the plate.
• 4 blanch the green beans in boiling water for about 6 minutes.
• 5 make the dressing: mix the yogurt, vinegar, and garlic, then mix in the rest of the dressing ingredients.
• 6 these amounts are for 2 servings, so you'll use half of everything on each plate:.
• 7 on each plate, arrange green beans, chickpeas, and tuna each on a third of the plate.
• 8 sprinkle the capers over the tuna.
• 9 sprinkle the diced roasted red pepper over the chickpeas.
• 10 pour as much dressing as desired over each salad.