Broccoli Carrot Raisin Salad Topped With Tuna and Goat Cheese

This is just another one of my “I’m too lazy to cook / I feel fat and vitamin deprived” salads. I originally planned on doing this with red cabbage, but as it turned out, Trader Joe’s had nothing except for a 10 oz bag of shredded cabbage that they were charging an arm and a leg for. So I went for the next best (and cheapest) thing: broccoli.

Broccoli turned out even better. My mom never made any of those sweet-savory American potluck salads when I was growing up, but I just adore them—especially coleslaw and broccoli-carrot-raisin salad. With those salads as inspiration, I did the following in just 10 minutes: blanched the broccoli for about a minute (to bring out that gorgeous green), rough chopped it and then tossed it with grated carrots, sliced red onion and raising in a slightly sweetened white wine vinaigrette. I then topped the salad off with chunk white tuna and a bit of broken up goat cheese.

Easy. Delicious.

Broccoli Carrot Raisin Salad Topped With Tuna and Goat Cheese

Serves 1.

INGREDIENTS

1/4 cup white wine vinegar

1-2 tbsp extra virgin olive oil

a pinch of evaporated cane sugar

salt and pepper to taste

1 stalk of broccoli, washed

1/2 medium carrot, grated

1/2 small red onion, sliced thinly

1 tbsp raisins

1 can no-salt added white tunafish

1 tbsp goat cheese, crumbled

INSTRUCTIONS

  1. In a small saucepan of boiling water, blanch the broccoli, about 1 minute. Remove from stove, drain and cool with cold water. Set aside.
  2. Prepare the vinaigrette: Mix together the vinegar, olive oil, sugar, salt and pepper on a large salad plate.
  3. To the vinaigrette, add the carrots, red onion and raisins. Toss to coat.
  4. Peel away the tough outer layer of the stock and rough slice; break up the florets. Add to the salad. Toss to coat.
  5. Top the salad with tuna, breaking it up with a fork, and then the crumbled goat cheese. Season with a little salt and pepper.

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