Prep 20 mins
Cook 0 mins
Posted per request for things to do with spinach and brocolli and thought this sounded good. Recipe source: Bon Appetit (July 1986)
- 2 garlic cloves, halved
- 1⁄3 cup olive oil
- 4 1⁄2 teaspoons lemon juice
- 4 1⁄2 teaspoons lime juice
- 1 bunch broccoli, cut into florets, blanched
- 8 ounces spinach, cut julienne
- 1 head red leaf lettuce, torn into bite size pieces
- 1 (6 1/2 ounce) can tuna, packed in water, drained
- 8 cherry tomatoes, halved (or use grape tomatoes)
- 1 ounce alfalfa sprout (optional)
- 2 tablespoons bacon bits
- Rub the sides of a large wooden salad bowl with the garlic and then discard garlic.
- In the salad bowl whisk together next 5 ingredients ( oil - pepper) and then add remaining ingredients (broccoli - bacon bits).
An absolutely delicious salad. Wonderful dressing, just loved the great blend of flavours, although I must confess to having finely chopped the garlic after rubbing the sides of the bowl with it and then including it in the dressing! I just couldn’t bring myself to throwing it out! Great combination of salad ingredients. I used baby spinach leaves, torn roughly in the same way as the red leaf lettuce. I also added one red pepper, cut into strips, and I included the optional alfalfa sprouts. Tuna can be so bland, but this was such a delicious salad and a really great way to serve tuna. I sautéed three rashers of bacon (all fat removed) and cut it into pieces with the kitchen scissors, as I’m not sure what bacon bits are. The bacon, as well as being delicious, provided a great contrast in texture and flavour to the other ingredients. I usually add it to potato salads for that reason. Next time I’m going to make this with salmon, and add some kalamata olives. A great salad, ellie_, and very versatile: it provides lots of scope for varying it. Thanks for sharing this recipe.