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Menu Plan for Spring II: Week 13, Day 5
Salad with Creamy Dressing, Tuna, Walnuts and Cheese
Crusty Whole Grain Bread
Cooking time: 15 minutes for menu Cooking schedule: see below for instructions
Lettuce is in full season now. One of the pleasures and benefits of seasonal cooking is summer salads that require none.... cooking, that is. Make the dressing, assemble the salad and eat. Serve with some crusty, whole grain bread or a French 'stick' (skinny baguette).
Because the walnuts are dry and somewhat tannic, I use a bit more dressing than usual.
Salad with Creamy Dressing, Tuna, Walnuts and Cheese
Total time: 15 minutes
This is a light, heart-healthy summer salad, with walnuts, greens, and a tangy dressing made with Greek Yogurt, reminiscent of 'Ranch', but lower in calories and all natural.
Ingredients:
- greens: lettuce, spinach, mesclun, for 2 large salads
- 9oz (270gr) tuna
- 3/4 cup walnut halves
- 2 ribs celery
- 1/2 cup (3oz, 90gr) halved cherry tomatoes
- 1/3 - 1/2 cup Creamy Herb Dressing
- 1/2 cup shredded cheese - any flavor
- Creamy Herb Dressing:
- 2/3 cup (5oz, 150ml) Greek or plain yogurt
- 1 tbs Dijon-style mustard
- 2 tbs white Balsamic vinegar
- 2 tbs fresh snipped garlic or regular chives
- 1 tbs fresh snipped oregano
- 3 tbs salad olive oil
Instructions:
- Prepare greens and put into a large salad bowl.
- Thinly slice celery, add to greens.
- Add a bit of dressing and toss to coat (use tongs, it's easier).
- Taste and add more dressing if desired.
- Drain tuna.
- Cut tomatoes.
- Arrange tuna, tomatoes and walnuts on salad.
- Sprinkle with cheese and drizzle a bit more dressing.
- Serve.
- Creamy Herb Dressing:
- Snip oregano and chives with scissors.
- In small bowl whisk yogurt, mustard and vinegar.
- Add oil, a bit at a time and whisk well. Add herbs.
Note: This will keep a week... And makes a great dip for raw veggies.
Cooking schedule: 15 minutes |
Cut tomatoes in half |
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