Tuna Cannellini Bean Salad Recipe for One

Tuna cannellini bean salad is a great meal for those days when you just don’t feel like “cooking.” Maybe you got home late from work, or you’ve been out running errands all day, or it’s just too hot to fuss.  This meal requires nothing more complicated than opening a few cans, sprinkling some seasonings, and a little bit of chopping. Easy.

Everything comes straight from your pantry.  The beans are canned, the tuna is canned, and the only fresh ingredient you need is some scallions, and maybe the lemon juice. Even that isn’t essential; if you don’t have scallions, use onion instead.  If you’re out of fresh lemons, the bottled juice will do just fine.

If you do have the time and energy, this is a bit better with freshly cooked beans. The canned beans tend to be slightly mushy, and sometimes they’re a little salty.   If you go the dried bean route, use my quick soak method to speed things up.  If not, no harm, no foul.

The recipe is enough for two lunches or one dinner (depending  how hungry you are).  I usually find that I eat a whole 5 oz. can of tuna for lunch if I just make ordinary tuna salad, but adding the beans stretches it enough for two meals.

I’ve adapted it slightly from one of  Pierre Franey’s Sixty Minute Gourmet cookbooks. I reduced the quantity and eliminated the parsley (never had any use for parsley). This is not only better than sixty minutes, it only takes about ten.

Serve with some fresh fruit and you have a fast lunch in under fifteen minutes.  Add crusty bread to that and you have dinner.




Tuna Cannellini Bean Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Category: lunch

Cuisine: Meditteranean

one

Tuna Cannellini Bean Salad

Ingredients

  • 1/2 15 oz. can cannellini (white kidney) beans
  • 1 small scallion, chopped (or about 1 T chopped onion)
  • one small garlic clove, minced
  • pinch dried oregano
  • 3/4 tsp. red wine vinegar
  • 1 1/2 tsp lemon juice
  • 1T olive oil
  • salt and freshly ground pepper
  • 1 5 oz can tuna

Instructions

  1. Drain the beans and pour them into a small mixing bowl.
  2. Add the remaining ingredients (except the tuna).
  3. Drain the oil from the tuna, add it to the bowl and break it apart with a fork.
  4. Take a fork and spoon and toss everything together to combine the ingredients.

Tuna Cannellini Bean Salad Substitutions and Variations

  • add some capers
  • mix in some cherry tomatoes
  • try red onion instead of the scallions
  • serve over romaine lettuce
  • mix some greens (watercress, arugula, or one of those baby greens mixtures) right into the salad

 

More Cannellini Bean Recipes

White Bean Salad with Sun Dried Tomatoes

Lentil Bean Sausage Soup

Moroccan Chicken and Bean Soup




Cold Leftover Steak Salad with Goat Cheese and Red Wine Vinaigrette

Ever get stumped by what to do with leftover steak?  Steaks aren’t sold for one person, generally. The portions are too big!  It’s not enough for another steak dinner, and too much to toss without guilt.

You could make a steak sandwich, or try something a bit different and toss it into a steak salad. Add some veggies, goat cheese, and a homemade red wine vinaigrette and you’ve got a delicious dinner without any cooking.  Cold leftover steak salad is the perfect solution for hot summer days when the thought of turning on the stove is too much to bear.

This recipe is inspired by a steak salad on Food Network.  I liked the basic idea, but wasn’t about to buy three kinds of greens, extra red onions, or bleu cheese (since bleu cheese and I don’t get along).  I used just one kind of lettuce (green leaf) instead and swapped the bleu cheese for herbed goat cheese.

This is best with leftover steak (since it’s already cold), but you can pan fry a small piece if you want and let it rest (or chill in the fridge) while you do something else. Use the rest for a steak sandwich or in a stir fry.




 

Cold Leftover Steak Salad

Prep Time: 15 minutes

Total Time: 10 minutes

Category: dinner

Cuisine: American

one serving

Cold Leftover Steak Salad

A great way to use up leftover steak. It's also a good way to get dinner fast, or on a hot day, without cooking anything.

Ingredients

    Salad
  • 1 1/2 to 2 cups green leaf lettuce (or mixed greens)
  • 2-3 campari tomatoes, cut in wedges (or 4-6 cherry tomatoes)
  • sliced cucumber (about 1/4 cup)
  • one or two mini bell peppers, sliced
  • 1 oz. herbed goat cheese
  • 1/4 lb. leftover cooked steak, sliced thin
    Red Wine Vinaigrette Dressing
  • 2T red wine vinegar
  • 2 1/4 tsp lemon juice
  • 1/2 tsp honey
  • 1 small garlic clove, minced
  • salt and pepper
  • 1/4C olive oil

Instructions

  1. Add the greens, tomatoes, cucumber, and bell pepper to a medium-size bowl.
  2. Toss everything together.
  3. Add the goat cheese and the steak.
  4. Put the vinegar, lemon juice, honey, garlic, and salt and pepper in a small bowl or ramekin. Whisk together with a fork. Slowly add the oil, and mix everything together.
  5. Pour over the salad.

Notes

If you don't have leftover steak, pan fry it with salt, pepper, and a dash of Worcestershire sauce. Cook for 5-8 minutes until desired doneness (depending on how thick the steak is).

Cold Leftover Steak Salad Substitutions and Variations

  • Add a bit of Dijon mustard to the vinaigrette
  • Go for the bleu cheese if you like it
  • Use a handful of mixed greens (or make the entire salad with them)
  • Add half a sliced scallion
  • Saute some shallots and add them to the dressing

More Salad Recipes

Chicken Caprese Salad Panini Sandwich

Vegetarian Eggplant Sandwich for One Person

Chopped Israeli Salad for One Person

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

 




Sauteed Garlic Parmesan Spinach

In my head, this was Roman spinach.  Then I looked and realized that was a completely different recipe (with pine nuts and raisins). I was wrong about the Roman part, but at least sauteed garlic parmesan spinach is really Italian.

The recipe that inspired this called for blanching and baking the spinach and then broiling everything.  That was too much bother!  I’ve adapted it to make it simpler and easier.

This way, it doesn’t take a lot of time or effort to prepare.  It will go nicely, I think, with a simple pan fried fish, or grilled fish. Or, serve it with a steak.

Unlike the Roman spinach (which would have required a trip to get pine nuts), this sauteed spinach is made from everyday ingredients you probably already have at home.  No special shopping trip needed!

If you want, you can add additional ingredients to the basic recipe (see the substitutions and variations section below for more ideas).




Sauteed Garlic Parmesan Spinach

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: side dish

Cuisine: Italian

one serving

Sauteed Garlic Parmesan Spinach

Quick spinach side dish.

Ingredients

  • 1 T olive oil (or use part olive oil, part butter)
  • 1 clove garlic, finely chopped
  • 1 handful spinach (about one cup)
  • pinch salt
  • pinch cayenne
  • grated Parmesan cheese

Instructions

  1. Wash the spinach thoroughly, pat dry, and tear it into small pieces.
  2. Heat the oil in a small frying pan on medium heat.
  3. Add the garlic and cook for a minute, until it softens.
  4. Add the spinach, sprinkle with salt and cayenne.
  5. Cook for a minute or two, on medium heat, until the spinach starts to wilt.
  6. Remove from heat to your plate and sprinkle with Parmesan cheese.

 

Substitutions and Variations for Sautéed Garlic Parmesan Spinach

  •  add a sliced mushroom or two (put that in before the spinach)
  • try some sautéed onions
  • add this recipe to some scrambled eggs and make it a main course for breakfast, lunch, or brunch
  • roast the garlic first
  • add some chopped fresh cherry tomatoes just before serving

More Spinach Recipes

Bacon Spinach Tomato Aioli Sandwich Recipe

Spinach and Egg Frittata for One Person

Spinach and Feta Cheese Omelette

Shakshouka for One

 




Easy Canned Tuna Curry

There are some nights when you want dinner and you want it quick. This easy tuna curry can be made in just a few minutes. Just cut up a bit of onion, chop some garlic, grate some ginger, and open a can of tuna. Yes, canned tuna.

If you make extra rice in advance (as I usually do), you just have to heat that up and you have dinner. It’s curry in a hurry.

I adapted this recipe from Madhur Jaffrey’s Quick & Easy Indian Cooking. Her recipe made two or three servings, which I have reduced. She calls for fresh chopped cilantro (which I never have, so I used a bit of dried coriander, which is the same thing). If you do have the fresh version, use 1 to 1 1/2 tablespoons.

I have simplified the preparation a bit.  Rather than slicing the onions into rounds, I chopped them.  I grated the ginger with my microplane zester, instead of slicing it into strips; I didn’t want to bite down on big hunks of ginger! Besides, this way is faster.




Easy Tuna Curry

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Category: entree

Cuisine: Indian

one serving

Easy Tuna Curry

Canned tuna curry in a hurry. An easy quick dinner you can make in minutes.

Ingredients

  • 1 T canola oil
  • 1/2 small onion, chopped (about 2 tablespoons)
  • 1 small clove garlic, chopped
  • 1/2 teaspoon hot curry powder
  • 1 five oz. can tuna, packed in oil
  • 1/4 -1/2 jalapeño pepper
  • 1 teaspoon freshly grated ginger
  • pinch dried coriander
  • salt and pepper to taste

Instructions

  1. Heat the oil in a saucepan on medium-high heat. Once the oil is hot add the chopped onions and garlic.
  2. Stir the mixture in the pan until the onion starts to get brown.
  3. Add the hot curry powder and stir.
  4. Now add the tuna (make sure to use tuna in oil so it won't dry out),
  5. Reduce the heat to low, add the jalapeño, ginger, and coriander. Stir it all together.
  6. Add a little salt to taste (the tuna will be salty) and a generous grinding of black pepper.
  7. Mix that all in the pan and then spoon it out onto a plate.

More Quick Dinner Recipes

Easy Chicken Curry Recipe

Pan Fried Tilapia with Lemon Butter Sauce

Quick Dinner Recipes for One

Indian Fish Fillet in Yogurt Sauce

 

 




Bacon Spinach Tomato Aioli Sandwich Recipe

Mmmm bacon….We’re obsessed with it.  We have bacon appetizers, bacon cocktails, and even bacon ice cream.  And now, meet the bacon spinach tomato aioli sandwich, a slightly different twist on the tried-and-true BLT.

I made this with Trader Joe’s uncured bacon (which is delicious; get the bacon ends if you can and save some money).   I tend to use spinach far more than lettuce, because it’s more versatile. You can cook with it, as well as use it in salads.  So, I reached for that rather than lettuce.

Then, I added some mini bell peppers. The sweetness and crunch of the peppers makes a nice foil for the salty bacon.

Finally, I decided to ditch the standard mayo in favor of aioli (which is mayo with garlic, some lemon juice, olive oil, and a bit of cayenne pepper).

If you are ambitious, and want to make your own aioli from scratch you can do that.  It’s delicious, and freshly made mayonnaise is far tastier than the stuff in the jar.

On the other hand, it doesn’t keep nearly as well, and making (and eating) a whole batch is a bit much for one person. Of course, you can always use the leftover aioli for french fries (like they do in Belgium) or as a dip for crudités.

I like to take the jarred mayonnaise and then add fresh ingredients to brighten the flavor so it tastes a bit more like homemade. That way, there’s no leftovers to worry about.




Bacon Spinach Tomato Aioli Sandwich

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: sandwich

Cuisine: American

one serving

Bacon Spinach Tomato Aioli Sandwich

A new twist on the classic BLT. This is a bacon spinach tomato and aioli sandwich.

Ingredients

  • 2 or 3 slices of bacon
  • 2-3 slices of beefsteak tomato (or about five grape tomatoes, sliced in half)
  • 2-3 spinach leaves
  • 1 mini bell pepper (sliced)
  • 2 slices of bread (I used rye)
    Aioli Sauce
  • 1 small clove garlic, mashed
  • pinch kosher salt
  • 2 T mayonnaise
  • 1 1/2 tsp olive oil
  • 3/4 tsp lemon juice
  • pinch cayenne

Instructions

  1. Cook the bacon in a small frying pan.
  2. While the bacon is cooking, make the aioli sauce.
    Aioli Sauce
  1. Mash the garlic and salt together in a small bowl. Add the mayonnaise, then drizzle in the olive oil.
  2. Add the lemon juice and the cayenne. Whisk it all together thoroughly. Check the seasoning and add salt and pepper if needed. I'd go easy on the salt since the bacon is salty.
  3. Once the bacon is cooked, drain it on paper towels.
  4. Pile the bacon, spinach, tomato, and bell pepper on one slice of the bread. Spread the aioli on the other slice and put it on top of your sandwich.

Substitutions and Variations for Bacon Spinach Tomato Aioli Sandwich

  • Add more heat with sriracha instead of just cayenne
  • Chop some basil or cilantro and incorporate it into the aioli sauce
  • Make it a bit lighter by using half mayo and half Greek yogurt
  • Prepare the aioli in advance so the flavors have more time to blend

More Sandwich Recipes

Vegetarian Eggplant Sandwich for One Person

Three Cheese Grilled Cheese Sandwich

Peanut Butter and Cucumber on Rye

Egg Chili Cheese Burrito Recipe

 




Egg Chili Cheese Burrito Recipe

This egg chili cheese burrito  recipe is adapted from a Southwestern cookbook I bought long ago. Their recipe called for refried beans, and while I had beans, they were dry beans and hadn’t been soaked or refried, and I didn’t want to bother.  I did have tortillas (the ones I use as sneaky crepes). plenty of eggs, chilis, scallions, and cheese.

I decided to improvise with what I had ready to eat, rather than waiting for the beans to soak.  I was hungry, and didn’t want to fuss.

If you want to make the refried beans, you can use canned beans. If you have dried beans, and you have more time than I did that day, use the quick soak method to speed up the process.

To refry beans, just heat some bacon drippings in a pan, add cooked (or canned) pinto beans, plus some of the soaking liquid, cook them on high heat, and mash them up.  Turn the heat to low once the beans get thick and simmer until they’re soft.




Egg Chili Cheese Burrito Recipe

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: lunch

Cuisine: Mexican

one serving

Egg Chili Cheese Burrito Recipe

A quick egg chili cheese burrito recipe for one. Makes a great easy lunch.

Ingredients

  • 1 egg (or two if you're hungrier)
  • pinch salt
  • 1 tsp butter
  • 1/4 jalapeno chili
  • 1/3 scalion, chopped
  • 2 slices cheese (colby, chedder, Monterey Jack)
  • 1 tortilla
  • 1 tsp salsa

Instructions

  1. Heat the frying pan on medium-low and melt the butter.
  2. Gently beat the egg in a small bowl.
  3. Add the eggs, scallion, and jalapeno to the pan.
  4. Scramble the eggs with a fork and cook about a minute until the eggs start to hold together.
  5. Remove pan from heat.
  6. If you have a gas stove, turn the flame to medium-high. Holding the tortilla with kitchen tongs, put it directly over the flame, turning it after a few seconds. If your stove is electric, heat the tortilla in a skillet (without any oil or butter, until it gets hot).
  7. Place warm tortilla on a plate, spoon the egg chili mixture in the center, and top with cheese and salsa.
  8. Fold over the tortilla and serve (or, if you want to be more authentic, fold in each end of the tortilla, and then fold in half to make a package).

Egg Chili Cheese Burrito Variations and Substitutions

  • add refried beans (about 1/4 cup)
  • cut up a sausage, fry it, and add that to the burrito
  • swap the salsa for some spicy stovetop chili
  • vary the cheese; I used sharp cheddar, but Colby, Monterey Jack or Colby-Jack would work too

More Egg Recipes

Spinach and Egg Frittata for One Person

Frittata Recipe for One Person

Fried Egg Burrito

 




Cranberry Chipotle Turkey Enchilada

Thanksgiving is great, but finding new and different ways to use up the leftovers can be a bit of a challenge (and also an opportunity to be creative). I had an idea for a turkey cranberry chipotle turkey enchilada and went looking for cranberry chipotle salsa or even some cranberry relish.  The store had the salsa, but I didn’t want to buy a whole jar (and end up with more leftovers to use up). They also had relish, but I realized I’d never use it all up, so I created my own instead.

I took the last of the leftover turkey, some dried cranberries, and chipotle salsa to make cranberry chipotle turkey enchiladas.  A few weeks ago, those tortillas were “crepes“, but this time I decided to use them as intended on the package!




I used dried cranberries and added that to the salsa, but if you still have cranberry relish that would work beautifully too (or if you plan to have more turkey for another holiday). Or, bookmark this and use it next year.

It’s pretty simple. just warm up the turkey,  heat the tortilla in some oil, add the rest of the ingredients, and roll it up into an enchilada.

Cranberry Chipotle Turkey Enchilada

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: lunch

Cuisine: Tex-Mex

one serving

Cranberry Chipotle Turkey Enchilada

Cranberry chipotle turkey enchilada with shredded cheese and cabbage.

Ingredients

  • 3-4 craisins, chopped, or about 1/2 tsp cranberry relish
  • 1T chipotle salsa
  • 2 T cooking oil
  • 1 -2 slices of turkey, shredded
  • 1 tortilla
  • 1/4 C shredded mild cheese
  • 1 leaf cabbage (chiffonade)*

Instructions

  1. Mix the craisins (or the relish) and salsa together in a small bowl.
  2. Heat oil in pan and reheat the turkey. Once it's hot, remove the turkey and set aside.
  3. Put the tortilla in the pan, and cook 30 seconds or so per side, flipping with kitchen tongs.
  4. Return the turkey to the pan and top with the shredded cheese.
  5. Cook a minute or twp to melt the cheese.
  6. Remove the tortilla from the pan, add the cabbage, and top with the cranberry /salsa mixture.
  7. Roll it up to make an enchilada.

Notes

To make the chiffonade, just roll up the cabbage leaf into a cigar shape, and then slice pieces off the end. You'll end up with shredded cabbage.

Use a mild cheese, such as Monterey Jack.

Tools and Ingredients for Turkey Cranberry Chipotle Enchiladas

 


OXO Good Grips Box Grater
Much as I love my zester/microplane, there are some jobs that require a different tool. A box grater can slice or shred food better than a zester can. Use this to shred or slice cheese, carrots, onions, and potatoes or to coarsely grate citrus peels (use the microplane for finer results).

This particular grater comes with its own marked storage container, so you can measure while you’re grating and just make exactly the amount you need.


SilverStone Ceramic 8-Inch Deep Skillet, Chili Red

I don’t like the old-style non-stick pans, but I confess I am enjoying using my ceramic pan. I can make eggs, enchiladas, frittatas, and many other things without worrying about it sticking and it cleans up easily. So far, the coating has held up beautifully. I don’t have this exact pan, but if I had seen the red I would have gotten that one in a New York minute. Do keep the heat a bit lower than you would with a stainless steel pan, and be careful if you have a glass top stove.




 

More Cabbage Recipes

Quick Creole Cabbage and Sausage

Spicy Beef Noodle Soup

Single Serving Asian Chicken Salad with Cabbage Recipe

Small Batch Unstuffed Cabbage Rolls Recipe

Cottage Cheese Yogurt and Fruit Salad

Summer is in full swing. It’s hot, it’s sticky, and I really wasn’t terribly motivated to cook the other day (gasp). I wanted something quick, refreshing, and truly easy to make.  I looked in the fridge and saw that I had some cottage cheese, yogurt, and a container of fresh mango.

Then I remembered that there used to be a store near me that sold fresh Greek yogurt with fruit, honey, and vanilla. They had all sorts of combinations: mango, blueberry, peach, and fig.  It was delicious.

Sadly. they’ve closed up and moved away from my neighborhood now, so I can’t get their yogurt without making a special trip.  While  I can’t recreate their yogurt exactly, I can use Fage plain yogurt instead.

Trying to recreate that yogurt salad sounded like a good idea, but I did want something just a bit more substantial than just yogurt and fruit, so I added cottage cheese as well to make a cottage cheese yogurt and fruit salad.

The proportions are about two parts cottage cheese to one part yogurt.



Mango Cottage Cheese Yogurt and Honey

Prep Time: 5 minutes

Total Time: 5 minutes

Category: lunch

Cuisine: American

one serving

Mango Cottage Cheese Yogurt and Honey

A quick easy meal for a hot summer day, this combines cottage cheese, yogurt, and fresh mango.

Ingredients

  • 1 cup cottage cheese (I like the Axelrod chunky California style)
  • 1/3 C plain Greek yogurt
  • 1/4 C sliced fresh mango (or use some defrosted Trader Joe's mango chunks)
  • honey to taste
  • a dash of vanilla extract

Instructions

  1. Combine the cottage cheese and yogurt in a bowl.
  2. Add the mango.
  3. Drizzle the honey and vanilla extract over the fruit

Notes

If you don't have mango, it works equally well with other fruit: especially blueberries, strawberries, and peaches.

I’ve put this under “15 minute meals” but it isn’t even that much.  It’s closer to five minutes.  Just dump, mix, and drizzle.  Easy!

Substitutions and Variations

You can, of course, use another fruit. This works with strawberries, blueberries, peaches, figs, blackberries and raspberries. Or use a combination of fruits instead.  It does not work well (in my opinion) with apples or grapes.

More Salad Recipes with Fruit

Chicken Salad Recipe with Greek Yogurt and Dried Currants

Blueberry Spinach Salad with Feta Cheese and Walnuts

Strawberry Spinach Salad with Balsamic Dressing and Feta Cheese




Blueberry Spinach Salad with Feta Cheese and Walnuts

I was so pleased with last week’s spinach and feta salad with strawberries that I decided to try another variation, this time with blueberries. Plus, the spinach and the blueberries at the market looked so fresh that I couldn’t resist buying them.

I changed the dressing from balsamic vinaigrette to a lemony vinaigrette made with olive oil, vinegar, and lemon peel. I topped it all off with a mixture of nuts, raisins, and sunflower seeds.

I bought the nut/seed combination already mixed, you can add some, or all of the ingredients, depending on what you have in your pantry, your personal taste, or whether you feel like going to the store to get anything you haven’t got handy.  You definitely don’t have to add all of them!

The resulting blueberry spinach salad with feta cheese is crispy, a little salty (from the nuts), tangy from the lemon, and sweet from the blueberries.

And, it’s even red, white, and blue. It would be great for a Fourth of July picnic or party.  Just throw it together ahead of time and add the dressing when it’s ready to serve.  Gotta have something healthy in-between all those hot dogs!




Spinach

Prep Time: 15 minutes

Total Time: 15 minutes

Category: lunch

Cuisine: American

one serving

Spinach

Ingredients

  • 1 C spinach leaves, washed and torn into pieces
  • 2-3 sliced mushrooms
  • 4 grape tomatoes
  • 1 kirby cucumber, sliced
  • 1/4 small red pepper (sliced)
  • 1/4 C feta cheese
    Dressing
  • 1T olive oil
  • 1 tsp vinegar
  • 1 pinch dried lemon peel
  • salt and pepper to taste
  • 1 pinch dried tarragon
    Topping
  • Walnuts, raisins, pumpkin seeds, cashews, sunflower seeds (about 1T altogether)

Instructions

  1. Wash and slice all the vegetables and add to a large bowl.
  2. Rinse the blueberries and add them.
  3. Crumble the feta cheese and add to the salad
  4. Toss the salad to mix everything together.
  5. Make the dressing and pour over the salad.
  6. Top with whatever combination of nuts and seeds you enjoy (or have handy)

Notes

If you don't have dried lemon peel, use some lemon zest. If you don't have a fresh lemon, replace the vinegar with lemon juice.

More Spinach and Feta Recipes

Spinach and Feta Cheese Omelette.

Spinach and Egg Frittata for One Person

Strawberry Spinach Salad with Balsamic Dressing and Feta Cheese

Penne with Feta Cheese, Sun-dried Tomatoes, and Olives

Strawberry Spinach Salad with Balsamic Dressing and Feta Cheese

Strawberry season has finally arrived! They’re wonderful just right out of the box, but much as I love strawberries, they’re not a complete meal.  This strawberry spinach salad with balsamic dressing and feta cheese is easy to make, delicious, and even healthy (all those greens and Vitamin C). And the colors look pretty too.  The tartness of the balsamic vinegar, and the saltiness of the feta cheese complements the sweetness of the strawberries. The almonds on top add a bit of extra crunch.

Since I wanted more veggies than just spinach, I added carrots, red cabbage, and tomatoes for extra color and more nutrition (I was trying to make up for indulging at a party!). The tomatoes were, sadly, flavorless, but I left them in the recipe since they’ll be better later in the year.

Make the dressing first, and let the flavors blend together while you fix the rest of the salad.

This is a great quick lunch or dinner. Just double the spinach, and add more tomatoes. You might want to increase the dressing recipe too (I like less dressing than most people).




 

Spinach Strawberry Salad with Balsamic Dressing and Feta Cheese

Prep Time: 15 minutes

Total Time: 15 minutes

Category: lunch

Cuisine: American

one serving

Spinach Strawberry Salad with Balsamic Dressing and Feta Cheese

Spinach and strawberry salad with balsamic dressing, feta cheese, and almonds

Ingredients

    Dressing!
  • 1 tsp sugar
  • 2T olive oil
  • 1T balsamic vinegar
  • 1/8 tsp paprika
  • 3/4 tsp minced onion
  • 1/8 tsp Worcestershire sauce
    Salad!
  • 3 ounces spinach leaves (about a good handful), washed, dried, and torn into pieces
  • 1C strawberries, sliced
  • 1 carrot, peeled and cut into chunks
  • 6 grape tomatoes, sliced in half
  • 1/4 red cabbage, sliced
  • 1/4 C feta cheese, crumbled
  • 1T ground almonds (or use slivered or whole almonds)

Instructions

  1. Add all of the dressing ingredients to a small bowl and whisk together.
  2. Prepare salad ingredients (except the almonds) and add to a large bowl.
  3. Toss the salad together and top with the almonds.
  4. Pour dressing over the salad

Tip: Try strawberries with just balsamic vinegar and some pepper (yes, I know it sounds odd, but I saw Mario Batali do it, and it works).

More Spinach Recipes

Blueberry Spinach Salad with Feta Cheese and Walnuts

Sauteed Garlic Parmesan Spinach

Spinach and Feta Cheese Omelette

Bacon Spinach Tomato Aioli Sandwich Recipe