Dandelion and White Bean Salad with Tuna and Olives

This is adapted from Food and Wine. You can easily substitute sliced, leftover, grilled chicken for the tuna.  It has a delicious peppery bite to it and you can feel it fending off evil as you ingest…

2 cans cannellini beans, drained and rinsed
1 bunch dandelion greens, chopped (just the leaves- no stems)
1 can wild-caught tuna, drained or 1 grilled chicken breast, sliced
1 small can sliced green or black olives (as you like)
thinly sliced red onion (I like to soak these in the dressing for about 15 minutes while I’m preparing the rest of the salad to take the sting out of the onion and thereby my breath slightly less horrendous after eating this salad)
1 can chopped hearts of palm, drained

1/4 cup EVOO
1 t grated lemon zest
1/2 t salt
freshly ground pepper
1/2 t honey
1/2 t Dijon mustard
1- 2 T fresh lemon juice (depending on how tart you like your dressing)

Toss salad ingredients with dressing; season with salt and pepper to taste.  Refrigerate for at least 1 hour.  This salad is better if it sits a bit so that the greens can soften.  Delicious!!! The magazine recommends a GrĂ¼ner Veltliner with this salad.

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