Ingredients:

Salad
1 lg. carrot, sliced
1 red pepper, sliced thin
1 rib celery, finely minced
1/4 c. finely minced parsley
1 15-oz. can white bean, drained
1 6-oz. can albacore tuna, drained
2 tomatoes, chopped
8 green onions, chopped
2 T. capers, drained
Optional–2 hard cooked eggs

Dressing
2 t. grainy mustard
1 garlic clove, minced
1 shallot or onion, minced
1/2 t. salt
1/4 t. pepper
1/2 t. dried basil
4 T. white balsamic vinegar
2 T. olive oil

Methods:

Prepare croutons–mix with olive oil. Spread on baking pan. Toast at 350 oven for about 12 minutes. Stir occasionally. Prepare salad–cook carrots 2 minutes–drain. Combine with other ingredients for salad.

Prepare dressing–Pour over salad. Add croutons, tossing well. Refrigerate about 1 hour to blend flavors. If making ahead, add croutons 1 hr. before serving.

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