Spinach Salad with Tuna and Grape Tomatoes

recipe
A lemony vinaigrette, enriched with extravirgin olive oil, ties the flavors together.

Yield:

4 servings (serving size: about 2 1/2 cups salad)

Recipe from

Cooking Light

Nutritional Information

Calories 140
Caloriesfromfat 36 %
Fat 5.6 g
Satfat 1 g
Monofat 3 g
Polyfat 1.2 g
Protein 16.2 g
Carbohydrate 7.4 g
Fiber 2.7 g
Cholesterol 24 mg
Iron 2.7 mg
Sodium 345 mg
Calcium 77 mg

Ingredients

2 tablespoons champagne vinegar
1 tablespoon finely chopped shallots
1 tablespoon extravirgin olive oil
1 1/2 teaspoons grated lemon rind
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
5 cups baby spinach
5 cups torn red leaf lettuce
2 cups halved grape tomatoes
2 (6-ounce) cans albacore tuna in water, drained and flaked

Preparation

Combine first 6 ingredients in a large bowl; stir well with a whisk. Add spinach and remaining ingredients; toss well.

Dana Jacobi,

Cooking Light

March 2007
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