Tuesday, July 21, 2015

Garden salad topped with Tuna Fish salad

Salad # 9 : Garden salad topped with tuna fish salad

I'll skip the nutrition facts and Myfitnesspal calorie count for this salad as well.  It can be as light as you want or as calorie laden as you want, I prefer the latter.  

If it's on sale, I typically buy the prepackaged salad blends.  This week, it was only $1.25 at Shaw's for a 9 oz bag of Fresh Express "Premium Romaine" Blend.  For my tuna salad, I like to add sliced bell peppers, sugar snap peas, black olives and pepperoncinis for some added flavor and texture for the base of the salad.

For the tuna salad itself, I use a large 6.4 oz bag of tuna.  I prefer the bag over can because its easier to open and clean up.  I add a squirt of yellow mustard, teaspoon of dijon mustard, 4 tablespoons of mayonnaise (yikes!) some equal (artificial sweeter), 1 teaspoon of relish, diced celery (if I happen to have some stalks sitting in the fridge, a dash of salt and ground black pepper)  Mix it up and fridge it. This will last for 2-3 salads.

I never add my tuna blend into my salad until I am ready to eat it.  The tuna contains excess moisture and I don't want my salad to wilt before consuming.  I package the greens separate from the tuna salad and scoop it on once I am ready to eat.  Croutons and cheese are optional but I feel like there's already too many calories from the mayonnaise.  Also with that in mind, I typically go light on the dressing.  One tablespoon of creamy balsamic or any other salty tangy dressing will go a long way.