Tag Archives: tuna

Heart Healthy Salad for Dinner

See—Little Baker does healthy too 🙂

Fast and good for your heart.

Enjoy!

Two Heart Healthy Salads (recipe by me)

printable recipe

Serves 1.

Broccoli-Tuna Salad

2 tbsp dijon mustard

splash balsamic vinegar and extra virgin olive oil

1/4 cup red onion, finely chopped

1- 6 oz can tuna, drained

1/2 cup frozen broccoli florets, defrosted (or fresh)

small handful raisins

salt and pepper to taste

Tomato-Jarlsberg Salad

1/2 medium tomato, sliced (4 slices)

4 small slices Jarlsberg cheese

splash balsamic vinegar and extra virgin olive oil

salt and pepper to taste

METHOD

For Broccoli-Tuna Salad

  1. In a small bowl, mix together mustard, onion, balsamic vinegar and olive oil.
  2. Stir in tuna, followed by broccoli and raisins. Sprinkle with salt and pepper. Adjust flavor to taste by adding more mustard, vinegar, salt, etc. Serve along side tomato-cheese salad.

For Tomato-Jarlsberg Salad

  1. Spiral out tomato and cheese in alternating layers on a plate. Splash balsamic vinegar and olive oil over the top. Sprinkle with salt and pepper.

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.