Monday, April 25, 2011

Asian Tuna Salad

(Again, before pics were not saved on my phone - so just the after shot is what we have to work with - sorry about that).
Right before I mixed it all together and enjoyed!  Dressing is in the top left corner.

This is a healthy, protein packed lunch.  It would go great with some crackers or a slice of whole wheat toast/bread.  I had 1/2 of an english muffin with mine today and of course, enjoyed the double chocolate filled strawberries for dessert - YUM!

Ingredients (for 2 salads):
1 head of torn bibb lettuce - can substitute boston lettuce if you can't find Bibb
1/2 sliced red bell pepper
1/2 sliced cucumber (I quartered mine into little chunks)
4 oz. fresh snow peas
6 oz. drained water-packed tuna
1/2 cup sliced almonds
(Divide all ingredients in half.  Can be stored up to 1 day in the fridge before serving - leave dressing off until ready to serve)

Ingredients for Dressing:
1 tablespoon low-sodium soy sauce
1 tablespoon canola oil
1 tablespoon rice vinegar
1 teaspoon of toasted sesame oil (found in the Asian section of the grocery store)
(whisk all ingredients together and pour half on top of each salad just before serving.)

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