Recipe by David J Rust
This fast-n-easy dinner salad is huge and fills me up while losing weight while keeping an eye on my diabetic needs. In fact, it is so low on the carbs that I tend to have to have a slice or three of bread (or some rice) with it just to meet my meal's needs.
- 3 cups baby spinach leaves (about 3 ounces)
- 6 1⁄2 ounces chunk light tuna (in sunflower oil, I prefer the Starkist pouches, undrained)
- 4 tablespoons salad dressing, low-fat (I use a 50/50 mix of "Ken's Steak House Lite Chunky Blue Cheese" and "Fat-Free Western Dressing")
- 1 large beefsteak tomato
- 1 1⁄2 ounces provolone cheese (shredded, I use Crystal Farms)
- black pepper
Directions See How It's Made
- In a large mixing bowl, add the spinach leaves, tuna, and salad dressing. Don't be too fat-phobic; keep the sunflower oil and do not drain the tuna unless you feel like it's too oily. Personally, after measuring it, I find that it doesn't impact the calories too much by removing the oil and, frankly, it tastes better with it.
- Season with freshly ground black pepper and toss with a pair of tongs. NOTE: You do not need to add salt to this salad, not even a little, since pre-packaged salad dressings contain a substantial amount of sodium already. Similarly, the canned/packet tuna has a decent amount, too. Toss until the salad dressing is evenly distributed.
- Shred the cheese and dice your large tomato into sixteenths. Add the tomato and cheese to the mixed greens and toss again. Optionally, spritzing the tomato pieces with some balsamic vinegar (I have a small sprayer) can add a nice acidic note to the salad.
- This creates a large dinner salad that is very satisfying.