Tuna and Shredded Vegetable Salad

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Salad for Dinner written by Jeanne Kelley is a book I got out of the library recently. It has some really good recipes and inspires me. Salad to some means boring old lettuce in a bowl with some dressing. It does not have to be that way. My Uncle likes to say I don’t eat rabbit food. What?

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So are these green onions or scallions to you? Well it’s a matter of where you live or what you prefer to call them. Either way they are the exact same thing. 

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Tuna can be made into so many different types of meals. A few examples are salads, pasta dishes, rice dishes, served with sweet potatoes, or made into burgers. The list can go on but I’m sure you know that. 

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I’m sure you know this but always wash all vegetables before chopping, peeling, grating ,cooking, or any other technique you use to prepare your vegetables.

Serves 2

Ingredients for Salad

  • 2 cups of chopped romaine lettuce
  • 1 1/2 cup shredded zucchini
  • 1 cup shredded carrots
  • 1 chopped roma tomato
  • 1/4 cup chopped green onions
  • 1/2 cup sourdough bread pieces ( I ripped up a slice of sourdough bread and measured out a half cup)

Ingredients for Tuna

  • 1 (6 ounce) can of tuna
  • 1 tablespoon mayonnaise
  • 1/4 cup shredded carrots
  • 1/4 cup shredded zucchini

Instructions for Salad

  1. Place all vegetables in a large bowl. Mix and plate.
  2. Add dressing of your choice ( I used Bolthouse Farms Classic Ranch Yogurt Dressing: It’s 45 calories for 2 tablespoons)

Instructions for Tuna

  1. Mix together tuna, mayonnaise, carrots, and zucchini. 
  2. Place tuna on top of salad and serve. 

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