israeli couscous and carrot salad
black bean and couscous salad
tomato-basil pasta salad
light and fresh potato salad
kind of salad.
I love these guys because I can make them over the weekend and take them for lunch for a couple of days during the week. They're usually best nuked for 30 seconds to bring them up to room temperature.
And one more that I love -
Giada's Tuna and White Bean salad
2 cans tuna packed in olive oil
2 cans cannellini beans, rinsed and drained
red onion, diced, add to taste
6 T red wine vinegar
salt and pepper
Use the tuna AND the olive oil it comes in, and mix the whole deal together. You can throw in cherry tomatoes, too.
Look what I'm having for lunch this week!
Looks pretty close to the picture from Cooking Light. That's always a plus.
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