Salad Mania: Best-Ever Tuna Salad

This marks day 1 of my attempt at eating a salad each day for a month. This might not seem like a big deal at all, but considering that I can easily go a week without eating any fruits or veggies, I think this is a big damn deal!

My first recipe comes from Chatelaine magazine’s Ask Amy column where readers dish about their favourite restaurant meal and Amy provides a recipe. Dr. G’s “Best-Ever Tuna” Salad took me far too long to create. I blame the excessive grating and ridiculous amount of ingredients included. However, the resulting salad was amazing! Richard’s lunchtime email, with subject: Amazing Salad claimed, “I am so Happy.”

The recipe’s proportions were super off. The tuna mixture of 2 cans of tuna to 2 granny smith apples just didn’t work and I ended up adding another can of tuna. I think the recipe could easily work with 3 cans of tuna and only one apple. Also more walnuts. For the balsamic vinaigrette, I cut the ingredients in half and still had so much dressing. Good news: it’s fucking delicious! Tomorrow’s salad will feature this delicious dressing.

This salad used a base of baby spinach leaves. With grated old cheddar, raw beets and carrots; two hard-boiled eggs; sprouts; cherry tomatoes; the tuna salad mixture; crumbled bacon bits; and the balsamic vinaigrette.

Yum! Enjoy!

Richard’s salad.
Ellen’s version of the salad.

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