3 slices bacon, crumbled
3 tbsp balsamic vinegar
1 tsp Dijon mustard
1/8-tsp crushed red pepper
4-tbsp of extra virgin olive oil
red curly leaf lettuce, washed and dried
1 (12 oz) can of white albacore tuna in water, drained
1 (15 oz) can of chick peas (garbanzo beans), rinsed and drained dry
1 small red onion, sliced into quarter rings
1/4-cup green olives, about
1 small English cucumber, cubed (or you can use a regular cucumber, cut
it in half lengthwise and use a teaspoon or melon baller to scoop out
Cook bacon over medium-high heat until nice and crisp. Drain on a paper
towel. Crumble bacon and set aside.
Whisk together the balsamic vinegar, Dijon mustard, crushed red pepper
and olive oil in a small bowl until smooth. Set aside.
Place lettuce attractively on two large salad plates (or dinner) and
place half of the tuna in the center.
peas, red onion slices, green olives, and cucumber cubes around the
mound of tuna.
Drizzle the dressing on top of salad and garnish with crumbled bacon.
Serve with crusty French bread and butter.