Broccoli Salad ~ There is a very good reason for the longevity of Broccoli Salad. It is simple to make, delicious, can be made ahead of time (bonus!) and is easily customizable to suit your own family’s likes and needs.
Tuna-and-White-Bean Salad -- 6-ounce can tuna packed in oil * drained and rinsed can white beans, preferably cannellini *1/2 red onion, sliced thin * 1 /2 tb drained capers * bunch watercress or arugula, tough stems removed and leaves chopped * 2 tbs olive oil * 1 tb red- or white-wine vinegar * 3/4 tsp salt * 1 tsp fresh-ground black pepper. Put the tuna with its oil, the beans, onion, capers, watercress, olive oil, vinegar, salt, and pepper in a large bowl. Toss gently to combine.
This tasty recipe is no fuss. In fact, you just toss and bake. These vegetables are equally delicious served at room temperature. Make this dish your own by adjusting the amount of each vegetable to your liking, such as adding more beets and using fewer parsnips. You need 12 cups prepared raw vegetables for six people.