INGREDIENTS
- 2 soft white dinner rolls (from 13.3-oz bag)
- 2 tablespoons chopped red onion
- 1 tablespoon chopped fresh Italian (flat-leaf) parsley
- 1 medium stalk celery, thinly sliced
- 1 small clove garlic, crushed
- 1 can (19 oz) Progresso® cannellini (white kidney) beans, drained, rinsed
- 1 can (5 oz) water-packed white tuna, drained, broken into chunks
- 1/4 cup chopped seeded tomato
- 1/4 cup balsamic vinaigrette dressing
- 2 leaves leaf lettuce
DIRECTIONS
- Bake dinner rolls as directed on bag.
- Meanwhile, in large bowl, toss onion, parsley, celery, garlic, beans, tuna and tomato. Add vinaigrette; toss gently to coat.
- Place 1 lettuce leaf on each serving plate; spoon salad onto lettuce. Serve with garlic dinner rolls.