Tuna Salad on a Bed of Fresh Spinach
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 320.8
- Total Fat: 24.5 g
- Cholesterol: 98.8 mg
- Sodium: 274.1 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 2.2 g
- Protein: 21.1 g
View full nutritional breakdown of Tuna Salad on a Bed of Fresh Spinach calories by ingredient
Introduction
Nice twist to not adding mayo or dressing in the salad! My kids love it! Nice twist to not adding mayo or dressing in the salad! My kids love it!Number of Servings: 8
Ingredients
-
3 Eggs
Fresh Spinach
Extra Light Olive Oil
Balsamic Vinegar
4 Cans of Tuna in water
Bag of Baby Carrots
Unsalted Sunflower Seeds Hulled
1 Can of Artichoke (optional)
2 TBS Feta Cheese (optional)
Tips
The artichoke and feta add a nice twist. They are not included in the recipe or caloric computation. ( I add them on mine after.)
Directions
After Boiling Eggs,hence the 10 minute cook time; run cool water over them with a few ice cubes. This makes them easier to peel...
Gather all ingredients and a large mixing bowl.
I peel my eggs first and throw them in the bowl, mashing them up with a fork. ( Less time.) Add all ingredients with the exception of the Spinach to your bowl. Stir to combine. Add two cups of fresh spinach leaves to plate, .5 cup of tuna mixture on top, and viola... tuna salad on a bed of fresh spinach. We have this often in the summer for lunch! My two year old loves it!!
Serving Size: 1 Cup of Tuna/Two Cups of Spinach per 6 people
Number of Servings: 8
Recipe submitted by SparkPeople user HMHENDERSON1120.
Gather all ingredients and a large mixing bowl.
I peel my eggs first and throw them in the bowl, mashing them up with a fork. ( Less time.) Add all ingredients with the exception of the Spinach to your bowl. Stir to combine. Add two cups of fresh spinach leaves to plate, .5 cup of tuna mixture on top, and viola... tuna salad on a bed of fresh spinach. We have this often in the summer for lunch! My two year old loves it!!
Serving Size: 1 Cup of Tuna/Two Cups of Spinach per 6 people
Number of Servings: 8
Recipe submitted by SparkPeople user HMHENDERSON1120.