DRESSING:
3 TABLESPOONS OF LEMON JUICE
2 CLOVES OF GARLIC CHOPPED
1/8 A TEASPOON OF RED-PEPPER FLAKES
1⁄4 CUP OF OLIVE OIL
1 – 19OUNCE CAN OF CANNELLINI BEANS (OR NAVY BEANS), DRAINED
AND RINSED
1 – 6 OUNCE CAN OF CHUNK LIGHT TUNA, DRAINED AND FLAKED OR
FRESH TUNA COOKED AND CHOPPED
2 TEASPOONS OF ROSEMARY
1 1⁄2 TEASPOONS OF GRATED LEMON ZEST
6 CUPS OF ARUGULA OR SPINACH
*MIX ALL THE INGREDIENTS TOGETHER FOR THE DRESSING. ADD THE
TUNA AND EVERYTHING ELSE BUT THE ARUGULA AND MIX. PUT ON
TOP OF THE ARUGULA AND ENJOY!
