Slices of moist, tender tuna top this colorful combination of fresh spinach, grape tomatoes, corn and edamame (green soy beans). The tangy vinaigrette sparks the salad’s flavors. —Delawrence Reed, Durham, North Carolina,
Ingredients
- 1 pound tuna steaks
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups fresh baby spinach
- 1 cup grape tomatoes
- 3/4 cup frozen shelled edamame, thawed
- 1/2 cup frozen corn, thawed
- CITRUS VINAIGRETTE:
- 2 tablespoons olive oil
- 1 tablespoon minced fresh basil
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
2 cups salad with 3 ounces cooked tuna: 294 calories, 12g fat (2g saturated fat), 51mg cholesterol, 306mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 vegetable, 1/2 starch.
