Chopped Salad With Tuna South Beach Food

SOUTH BEACH CHOPPED SALAD WITH TUNA

Steps:

• To make the salad: Layer the tuna, cucumber, tomato, avocado, celery, radishes, and lettuce in a decorative glass bowl.
• To make the dressing: Mix the olive oil, limejuice, garlic, and pepper. Drizzle over the salad.

CHOPPED SALAD WITH TUNA - SOUTH BEACH

Steps:

• To make the salad: Layer the tuna, cucumber, tomato, avocado, celery, radishes, and lettuce in a large bowl.
• To make the dressing: Mix the olive oil, lime juice, garlic and pepper.
• Drizzle dressing over the salad.

SOUTH BEACH CHOPPED SALAD WITH TUNA

Steps:

• 1. To make the salad: Layer the tuna, cucumber, tomato, avacado, celery, radishes, and lettuce in a decorative glass bowl.
• 2. To make the dressing: Mix the olive oil, lime juice, garlic, and papper. Drizzle over the salad.

CHOPPED SALAD

Steps:

• Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.

SOUTH BEACH CHOPPED SALAD WITH TUNA

Steps:

• To make the salad: Layer the tuna, cucumber, tomato, avocado, celery, radishes, and lettuce in a decorative glass bowl.
• To make the dressing: Mix the olive oil, limejuice, garlic, and pepper. Drizzle over the salad.

SOUTH BEACH STYLE TUNA SALAD WITH LOW FAT CILANTRO MAYO

Steps:

• Place salad greens in bowl and top with tomatoes.
• In a separate bowl, mix tuna, garlic, cilantro, mayo, brown mustard, lemon juice, hot sauce and creole seasoning (if desired), salt and pepper to taste.
• Mix well.
• Mound tuna mixture on top of salad greens.
• Drizzle with balsamic vinegar and serve.

CHOPPED SALAD WITH ITALIAN VINAIGRETTE

Steps:

• Vinaigrette:.
• Whisk first 7 ingredients in bowl to blend; gradually whisk in oil.
• Season with salt and pepper. Can prepare vinaigrette 1 day in advance. Cover and refrigerate; bring to room temperature and rewhisk before using.
• Salad:.
• Mix all salad ingredients in large bowl.
• Toss with enough vinaigrette to cover.
• Tip: Toss together vinaigrette and salad base at last minute.

CHOPPED SALAD WITH CILANTRO-CUMIN DRESSING

Steps:

• Combine the beans, corn, chiles, =, celery, green onions, bell pepper and cilantro in a large mixing bowl.
• Whisk the oil, vinegar and cumin in a separate smaller bowl. Pour the dressing over the vegetables and stir until thoroughly coated. Let stand 15 minutes to blend the flavors, or refrigerate up to 2 hours before serving.
• To serve, spoon the salad onto a bed of lettuce or greens.
• Nutritional Information Per Serving: Calories 110; Total Fat 6g; Saturated fat 1g; Cholesterol 0mg; Sodium 200mg; Carbohydrate 10g; Fiber 3g; Protein 3g Vitamin A 10%DV*; Vitamin C 30%DV; Calcium 2%DV; Iron 6%DV.
• * Daily Value.

CHOPPED SALAD WITH TUNA

Steps:

• Place vinegar in a large salad bowl. Add 1/4 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil in a steady stream, whisking to emulsify.
• Add the remaining ingredients to the bowl, and toss well to combine.

TUNA-TOPPED CHOPPED SALAD-TO-GO

Steps:

• Spoon dressing into 3-cup resealable container; top with remaining ingredients. Cover with lid.
• Refrigerate until ready to pack in insulated lunch bag.
• Shake container to coat salad with dressing just before serving.

SOUTH BEACH CHOPPED SALAD WITH TUNA

Steps:

• To make the salad: Layer the tuna, cucumber, tomato, avocado, celery, radishes, and lettuce in a decorative glass bowl.
• To make the dressing: Mix the olive oil, limejuice, garlic, and pepper. Drizzle over the salad.