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Tuna Garden Salad
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Servings
6
servings
Ingredients
1x
2x
3x
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
Instructions
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!
Notes
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
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