Tuna Salad with Olives, Orange and Bell Pepper

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon minced garlic
• 3 seedless oranges, peel and white pith removed
• 1 small red onion, halved, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 9-ounce can white meat tuna packed in water, drained well, separated into chunks
• 1/4 cup chopped pimiento-stuffed green olives
• 1/4 cup chopped fresh parsley
• 8 cups mixed salad greens
• 1/3 cup slivered almonds, toasted

1. Whisk oil, vinegar and garlic in large bowl to blend.
2. Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl.
3. Add onion, bell pepper, tuna, olives and parsley; toss.
4. Season with salt and pepper.
5. (Can be made 2 hours ahead.
6. Cover; refrigerate.)
7. Divide salad greens among plates.
8. Spoon tuna salad over, dividing equally.
9. Garnish with almonds.

olive oil, red wine vinegar, garlic, oranges, red onion, red bell pepper, white meat, green olives, parsley, mixed salad greens, slivered almonds

Taken from www.epicurious.com/recipes/food/views/tuna-salad-with-olives-orange-and-bell-pepper-847 (may not work)