Salad with Tuna, Feta, Chick Peas and Broccoli Slaw with Tomato Vinaigrette
This was a simple dressing. All I did was use about two tablespoons of the vinegar and one tablespoon of olive oil. Salt and pepper to taste. For me that means lots of pepper. The tomato vinegar went really nicely with the feta, tuna (canned, in oil, drained well) and chick peas. Tomato vinegar is new to me, and I loved it. Was really delicious. The vinegar had such nice flavor, a little goes a long way. If you can find it, give it a try!
Joining
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
Souper Sundays (soups, salads and sandwiches) @ Kahakai Kitchen
with the
Mosaic Monday
at the Little Red House
