Tuna Salad with Olives, Orange, and Bell Pepper

Bon Appetit - November 1995 by Lynn Hagee by way of epicurious.com I found that canned Mandarin Oranges were much quicker to work with, but not quite as tasty.

Ingredients

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 Tbsp 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
• 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

Directions

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. (Can be made 2 hours ahead. Cover; refrigerate.)
5. Divide salad greens among plates.
6. Spoon tuna salad over greens, dividing equally.
7. Garnish with almonds.