Recipe: Spinach Salad with Lemon Pepper Tuna and Fresh Berries
Summary: Greens, grain and tangy tuna are topped by the season’s freshest berries for a main-dish salad with bling.
Ingredients
- 1-1/2 cups (packed) organic spinach
- ¼ cup cooked and cooled farro (or brown rice or your favorite cooked whole grain)
[1]1 tablespoon vinaigrette dressing (your favorite)- 1 (4-ounce) can Bumble Bee Sensations® Lemon & Pepper Seasoned Tuna Medley [2]
- Handful fresh blackberries (I used Driscoll’s blackberries [3])
- Handful fresh raspberries (I used Driscoll’s raspberries) [4]
- Handful fresh blueberries
- Snipped fresh chives
Instructions
- In a wide, flat salad bowl, place spinach, sprinkle with farro and drizzle with dressing. Add tuna, keeping it in chunks for visual appeal.
- Sprinkle top with berries, and snip some fresh chives over top.
- Serves 1.
[5]The Bee Squad
I am a member of the Bee Squad for Bumble Bee tuna. Canned tuna makes an excellent protein for main dish salads because it is already cooked and ready to deploy.
Bumble Bee sent the tuna for recipe testing; Driscoll’s provided the blackberries and raspberries for the recipe.
Source
[6]Dorothy Reinhold / Shockingly Delicious
Preparation time: 5 minutes
Diet type: Pescatarian
Number of servings (yield): 1
Culinary tradition: USA (Nouveau)
My rating
[7]Here are the other salads created by my fellow cooks for #TheSaladBar, a new monthly cooperative feature. Choose my berried-up tuna salad today, or one of theirs, to try for your own table! You can’t go wrong with any of these beauties.