For the love of all that is the Weekly Dinner Challenge…
We finally have a rave-worthy meal around here!!!
Now, it may not look like much, but this salad packs an AMAZING punch. It’s from the hallowed pages of Everyday Food, a sure source of winning recipes every time.
This recipe is from the May 2012 edition. Here’s the original ingredient list:
Tuna, Chickpea, and Beet Salad
1/4 balsamic vinegar
1 Tablespoon Dijon mustard
1/3 cup extra virgin olive oil
2 cans light tuna
1 head romaine lettuce (I used a bag of spinach and arugula)
3 cups baby spinach (I used an arugula field mix…because I’m an addict)
1 package cooked beets (8 oz)
1 can chickpeas, rinsed and drained (15.5 oz) (I used white beans instead)
Here are my I’m-too-lazy-to-wash-multiple-bowls directions: Whisk together the balsamic vinegar, Dijon, and olive oil in a medium bowl. Add in the flaked tuna, chopped beets, and beans. Toss to coat. Add equal portions on top of salad mix to each bowl.
Apparently my kitchen motto is “Less is more.” Only when it pertains to dishes. Not when it pertains to chocolate.
Rating: 4.5/5. This salad is going to be a lunch staple this spring/summer. Light but filling and packed with protein…and the dressing just takes it over the top! THANK YOU, Everyday Food, for redeeming these Challenge posts!