Baby Greens with Tuna and Mixed Vegetables
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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
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Make the salad: Combine all of the salad ingredients in a large bowl.
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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.
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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.
THIS IS GREAT FOR US SOMERSIZERS EXCEPT REMEMBER TO DROP OUT THE
CARROTS. EVEN THE DRESSING WILL BE GREAT.