Monday, May 14, 2012

Greek Tuna Spinach Salad

Greek Tuna Spinach Salad
I suppose after my last blog of super-sweet and indulgent brownies, I should blog about something a little more healthy. Actually, this salad is a lot more healthy. This Greek Tuna Spinach Salad is what I eat for lunch most days. I'm surprised that I haven't gotten tired of it yet. I tend to be a picky eater at lunchtime and a lot of times I'm hungry, but nothing sounds good. This salad usually sounds good to me. While I love salads, I used to find them not very filling, especially as an entree for lunch. I finally figured out that I needed to add lots of protein. Protein and a little bit of fat satiate me. That's why salads like this have helped me and my weight loss.

The dressing is a scaled back and slightly altered version of a great recipe I found on allrecipes.com. It goes great with the olives and feta and is very healthy, using good-quality olive oil. I eat this salad with a cup of fresh-brewed green tea and I feel like I'm doing something really good for my body.

Greek Tuna Spinach Salad
Gluten-Free, Low-Carb, Not Low-FODMAP
serves 1

Ingredients
1 plate-full of organic baby spinach (just pile it on!)
1 hard-cooked egg, sliced
1 - 5 oz. can tuna in water, drained
2 Tablespoons crumbled feta cheese
2 Tablespoons sliced olives
2 Tablespoons Greek Herb Dressing (recipe below)

Directions
Arrange ingredients on plate and drizzle with dressing.



Greek Herb Dressing
serves 8

Ingredients
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1 tsp. Dijon mustard
1 tsp. dried oregano
1 tsp. dried basil
¾ tsp. garlic powder
½ tsp. onion powder
½ tsp. salt
½ tsp. pepper

Directions
Place all ingredients in a container with a tight-fitting lid and shake vigorously. Serve. Dressing may be stored at room temperature.

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