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Tossed Salad with White Beans and Tuna

From Rita:

I believe that many of us on these hot summer nights would love to have a refreshing salad that can be made into a meal.  It is key that the salad ingredients all jive.   By that I mean that they compliment each other.  I have made this salad so many times through the years I thought would share it with all of you.  It travels well in a cooler in a seal tight container and needs the lightest of dressing to bring it all together.

Ingredients:

  •  Mix of  a bit of Romaine, Iceberg, red cabbage ( whatever was left in the fridge or you could easily use a package of mixed greens from the market.)
  • chopped celery
  • chopped cucumber
  • chopped red pepper
  • sliced red onion
  • 1 can cannellini beans rinsed and drained really well
  • 1 can solid white tuna/or chunk light  whatever your preference
  • extra virgin olive oil
  • red wine vinegar
Layer all ingredients on a flat platter allowing each of them to be seen.  You may make this as large or as small a salad as you would like.  The top two layers are the cannellini beans and tuna.  You may also include shredded carrot and grape tomatoes if you like adding more colors and more flavors. Because of my Greek heritage I have added a bit of crumbled feta and a few chopped pitted Kalamata olives periodically and it is my favorite way to eat it.   This can be made ahead of time for dinner and wrapped tightly with saran wrap to keep it fresh.  Yummy and filling.  Give it a try!

Refreshing Mixed Greens, Strawberry & Kiwi Salad

From Natalie:

This salad receipe I made recently for a family party and it instantly became a huge hit.  I must give credit to Rita for sharing this one with the gang.  Rita helped me get the dressing combination perfect (originally, I had too much vinegar).    The photo shows how beautifully the color combinations look on a buffet table.

Ingredients:

  • 1 Package (approx. 6 oz.)  Mixed Greens
  • 1/2 lb.  Fresh Strawberries, sliced for the salad (plus an additional 1/3 cup strawberries to “mash” for the dressing)
  • 2 Kiwis, peeled and sliced
  • 1/2 cup chopped Walnuts
  • 1/2 cup Olive Oil
  • 3 TBSP  Balsamic Vinegar
  • 1 TBSP Sugar
  • Feta Cheese, 1/2 cup, crumbled or diced  (buy imported, if you can find it.  It is the best!  We use “Doondis” feta)

For the Salad:

The listed ingredients above will make a salad large– enough to feed 4-6 people.  I made a huge salad for my family party and  had to triple the dressing (that is where I got myself into trouble and Rita bailed me out!)

Wash and spin, or,  hand dry the greens and lay on a pretty platter.  Slice the strawberries and kiwis to put on top of mixed greens.

Chop the walnuts until they are in small (but not tiny) pieces.  Put walnuts in a hot frying pan and toast.  Be careful not to burn the walnuts– when they start to give off an aroma, turn them over and off heat.  Layer toasted walnuts on top of fruit.

Sprinkle feta  cheese on top of the salad.  (use as much or as little as you like.  I like a lot!)

For the Dressing:

Combine 1/3 cup of mashed strawberries (a food processor does a nice mashing job).  Add the oil and vinegar.  Add the sugar and hand stir until the granules dissolve.

Pass the dressing to guests if you are seated for the meal; or place dressing in a pretty bowl beside the salad if you are serving a buffet.   Enjoy!

Note:  Please do not “dress” the platter of salad all at once.  The greens will quickly become soggy.  

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