Spinach Salad with Tuna and Grape Tomatoes

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

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 36%
  • Fat: 5.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.2g
  • Protein: 16.2g
  • Carbohydrate: 7.4g
  • Fiber: 2.7g
  • Cholesterol: 24mg
  • Iron: 2.7mg
  • Sodium: 345mg
  • Calcium: 77mg

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

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