Cannellini Bean and Tuna Salad

¼ c. olive oil
¼ c. tarragon vinegar
2 T. chopped fresh parsley
1 tsp. sugar
1 tsp. ground mustard
1 tsp. dried thyme leaves
½ tsp. dried oregano leaves
½ tsp. garlic powder
½ tsp. salt

4 c. frozen broccoli cuts
2 (19 oz.) cans cannelloni beans, drained
2 (6 oz.) cans tuna in water, drained & flaked
½ c. shredded carrots
lettuce, if desired

In a small jar with tight-fitting lid, mix the dressing ingredients. Cover and shake well. Cook broccoli as directed on the package until crisp-tender; rinse with cold water to cool. In large bowl, mix broccoli, beans and tuna. Add dressing; toss gently to coat. Serve in lettuce-lined bowl. Sprinkle with carrots.

Jeanette Guess