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Recipe - Cool Summer Shell Salad

Cool Summer Shell Salad

2 cups shell macaroni
2 7-ounce cans white albacore tuna
packed in water, drained)
3 hard-boiled eggs, quartered
1/2 cup seedless cucumber, cubed
2 cups cherry tomatoes cut in halves
1 cup chopped broccoli
1 cup pitted, medium black olives
1 14-ounce can pinto beans, rinsed
1/2 cup sweet red onion, chopped
12 whole Romaine lettuce leaves,
rinsed and patted dry

Dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons sugar or sugar substitute of choice
1 teaspoon fresh snipped rosemary or 1/2 teaspoon dried, crushed
2 teaspoons fresh chopped basil or 1 teaspoon dried, crushed
1/4 teaspoon celery seed
1 clove garlic, minced

Directions:
1. Cook macaroni according to package. Drain well. Cool.
2. Prepare salad dressing in a screw-top jar; shake well. Set aside.
3. Combine all salad ingredients except lettuce in a large bowl.
4. Line six dinner plates with two lettuce leaves each.
5. Pour dressing over salad ingredients in bowl and toss well.
6. Divide salad evenly among plates lined with lettuce.

Good served with fresh mint tea and
hot, dark crusty rye bread.

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