- 2 Tbsp white-wine vinegar
- 4 Tbsp olive oil
- 3 chopped garlic cloves
- ½ tsp salt
- ¼ tsp pepper
- 2 cups radicchio
- 1 head Belgian endive, sliced
- 2 cups fresh baby spinach
- 2 (6-oz) cans white tuna, drained and flaked
- 1 (15-oz) can cannellini beans, drained and rinsed
1. Whisk white-wine vinegar, olive oil, garlic cloves, salt, and pepper.
2. Toss radicchio, Belgian endive, and baby spinach. Add white tuna, cannellini beans, and dressing.