Spinach Romaine Salad With Tunafish Recipes

ROMAINE RICE TUNA SALAD

Steps:

• Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
• In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.

QUICK TUNA SALAD IN ROMAINE

Steps:

• Combine the tuna, mayonnaise, celery, onion, capers and the lemon juice in a bowl. Scoop onto lettuce leaves.

SPINACH ROMAINE SALAD WITH TUNAFISH

Steps:

• 1. Place your cutting board on counter with all your ingredients. Chop or dice up your tomatoes, cucumbers and white onions and set aside.
• 2. Take spinach leaves and pull off stems and measure 1 cup, chop the romaine lettuce into bite size pcs and measure out 1 cup. Now place both spinach leaves and romaine lettuce on plate, add the tomatoes, cucumbers and onions. Sprinkle with lemon juice. Enjoy!

TUNA SPINACH SALAD

Steps:

• Combine all ingredients in a bowl until well mixed. Season to taste with extra salt and pepper and serve!

SPINACH APPLE SALAD

Steps:

• In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple, onion and raisins; toss lightly to coat. Cover and let stand for 10 minutes. , Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.

ROMAINE AND SPINACH WITH BUTTERMILK DRESSING AND CROUTONS

Steps:

• Preheat oven to 350 degrees. Tear bread into bite-size pieces. On a rimmed baking sheet, toss bread with olive oil and cayenne pepper. Season with salt and pepper. Bake until golden brown, about 8 minutes, stirring halfway through. Let croutons cool.
• Meanwhile, in a blender, combine buttermilk, mayonnaise, anchovy, garlic, and Worcestershire sauce; season with salt and pepper. Puree until dressing is smooth, about 20 seconds.
• In a large bowl, toss romaine lettuce and baby spinach with dressing. Top with croutons and serve immediately.

SPINACH ROMAINE SALAD

Steps:

• Toss together spinach, lettuce, bacon, cottage cheese, onion, swiss cheese, oranges, and mushrooms.
• Toss with dressing. Add as little or as much dressing as to taste.

STEAK AND SPINACH SALAD

Steps:

• Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
• In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
• Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad!

SPINACH/ROMAINE SALAD WITH POPPY SEED DRESSING & MANDARIN OR

Steps:

• SALAD - Drain oranges, place into a bowl and set aside.
• Cube apples and place in a bowl.
• Pour lemon juice over; mix well to coat to prevent from turning brown and let marinate for about 1 hour or longer.
• Before using apples, drain any excess lemon juice.
• Prepare spinach and Romaine lettuce; dry on paper towels, and add to a large bowl.
• Add ice cubes and let chill for at least 1/2 hour to crisp.
• DRESSING - In a glass jar with lid, add orange juice, balsamic vinegar, olive oil, honey, poppy seeds, Dijon mustard, salt, and pepper; shake well to blend.
• TO SERVE - Remove ice from the greens and discard; drain any water.
• Add apples and pine nuts and toss to mix well.
• Add dressing mixture and toss to coat well.
• Arrange spinach on individual salad plates and top with 3 or 4 Mandarin orange segments.
• This dressing is also very good with young, mixed greens.