This no-cook entree salad is great for a warm, late-summer night or for any night when you just need something fast, easy, and fresh. This meal was last featured in spring of 2020.
Make vinaigrette - Whisk together vinegar, mustard, and honey. Add oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Salami / Bell peppers / Artichoke hearts / Pepperoncini - Prep as directed. You can combine the salami and bell peppers in one container. Store artichoke hearts and pepperoncini in another container. (Can be done up to 5 days ahead)
Tuna - Drain tuna. If it is in large pieces, break it apart with a fork so it can be easily served over salads.
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Toss mixed greens with about half of the vinaigrette.
Divide greens between serving plates and top with all of the salad ingredients - salami, bell peppers, artichoke hearts, pepperoncini, tuna, olives, and walnuts. (This is also a great meal to set out salad bar style so that everyone can assemble their own.)
Add remaining vinaigrette until salads are dressed to your liking. Enjoy!