wholeliving

Baby Greens with Tuna and Mixed Vegetables

This mixed salad combines cherry tomatoes, two kinds of greens, four additional vegetables, and omega-3-rich tuna. The olive oil from the jarred tuna infuses the dish with flavor.
Martha Stewart Living, May 2008
  • Yield Serves 4
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Ingredients

  • For the Salad

    • 4 cups (2 1/2 ounces) baby romaine lettuce
    • 3 cups (2 1/2 ounces) baby spinach
    • 3 medium carrots, peeled into ribbons (3/4 cup)
    • 1 yellow bell pepper, seeds and ribs removed, thinly sliced (1 cup)
    • 6 ounces cherry tomatoes, halved (1 1/2 cups)
    • 2 1/2 ounces radishes, thinly sliced (1/2 cup)
    • 3 scallions, thinly sliced crosswise
    • 1 6-ounce jar tuna packed in olive oil, drained, oil reserved for dressing
  • For the Dressing

    • 1 tablespoon Dijon mustard
    • 1 tablespoon white-wine vinegar
    • 1 tablespoon minced shallot
    • 1 tablespoon finely grated lemon zest
    • 1 teaspoon fresh lemon juice
    • 1 tablespoon water
    • 1/2 teaspoon coarse salt
    • 1/4 teaspoon freshly ground pepper
    • 1 tablespoon olive oil (reserved from tuna)

Directions

  1. Make the salad: Combine all of the salad ingredients in a large bowl.

  2. Make the dressing: Whisk together mustard, vinegar, shallot, lemon zest and juice, water, salt, and pepper. Add oil in a slow, steady stream, whisking until dressing is emulsified.

  3. Toss the salad with the dressing, and serve immediately.

Cook's Note

Look for high-quality tuna packed in olive oil at specialty markets, some supermarkets, or online.

Recipe Reviews

Reviews (1)

  • 23 Jul, 2008

    THIS IS GREAT FOR US SOMERSIZERS EXCEPT REMEMBER TO DROP OUT THE
    CARROTS. EVEN THE DRESSING WILL BE GREAT.