mediterranean rainbow chopped salad
get all the colors of the rainbow in your diet with this mediterranean chopped salad: red tomatoes, orange carrots, yellow bell peppers, green cucumber, blue and purple potatoes over a bed of our crisp and crunchy romaine heart leaves! add a little tuna for protein and voilà!print share this
2 thick slices sourdough bread, cut into 1” cubes
3 tablespoons extra-virgin olive oil, divided
8 ounces small blue or purple potatoes
1 package organicgirlⓇ romaine leaves, roughly chopped
2 tablespoons fresh lemon juice
5oz can olive oil-packed tuna, drained
1 cup red cherry tomatoes, halved
1 large carrot, peeled and cut into matchsticks
½ yellow bell pepper, cut into strips
½ red onion, very thinly sliced
½ cucumber, peeled and sliced
2 tablespoons black sesame seeds
1. preheat oven to 350℉.
2. on a rimmed baking sheet toss bread with 1 tablespoon oil and a pinch of salt and pepper. bake, stirring occasionally, until browned and crisp, about 15 minutes.
3. place potatoes in a medium saucepan, add water to cover, and bring to a boil. reduce heat to simmer until potatoes are tender, about 10 minutes. drain and rinse under cool water. thinly slice potatoes.
4. in a medium bowl, toss romaine with lemon juice, remaining 2 tablespoons oil, and salt and pepper to taste and divide between bowls.
5. top greens with tuna, potatoes, tomatoes, carrot, bell pepper, onion, cucumber, and croutons. sprinkle with sesame seeds.