Tuna Garden Salad

Servings 6 servings


  • 1 small red onion thinly sliced
  • 3 medium tomatoes seeded and diced
  • 1 small green bell pepper de-seeded, de-ribbed and diced
  • 6 cups torn mixed salad greens
  • 1/2 cup shredded basil leaves
  • 1 medium carrot peeled and shredded
  • 1 medium stalk celery chopped
  • 1/2 cup light Italian salad dressing
  • 1/4 cup Dijon mustard
  • 1 teaspoon balsamic vinegar or to taste
  • 2 12-oz. cans canned solid white tuna packed in water (drained and flaked)
  • Sea salt and freshly ground black pepper to taste
  • 3/4 cup shredded part-skim Mozzarella cheese


  • In a large bowl, toss together first 7 ingredients (onion through celery). In a medium bowl, whisk together salad dressing, mustard and vinegar.
  • Add dressing to salad mixture along with flaked tuna, salt and pepper. Arrange salads on chilled dinner plates. Top with cheese, serve, and enjoy!


SERVING SUGGESTION: Serve whole grain rolls and butter on the side.
VEGETARIAN: Substitute tuna with 30 ounces white beans (drained and rinsed or homemade).
KOSHER: No changes necessary.
GLUTEN FREE: Make sure salad dressing, mustard and vinegar are gluten free.
NUTRITION: Per Serving: 250 Calories; 6g Fat; 36g Protein; 13g Carbohydrate; 4g Dietary Fiber; 43mg Cholesterol; 806mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Points: 6
Tried this recipe?Let us know how it was!