Best Spinach Broccoli And Tuna Salad Recipes

TUNA, CHICKPEAS AND BROCCOLI SALAD

Tuna, Chickpeas and Broccoli Salad image

This recipe is inspired by a common Italian combination, tuna and beans. It's a salad that keeps well in the refrigerator and one that's great to have on hand during the week. The broccoli will not retain its pretty green color once in contact with the acid in the dressing, so for best results keep the broccoli separate, along with a tablespoon of the dressing. Just before you want to eat, toss in the broccoli and extra dressing; or eat the broccoli separately with the dressing.

Provided by Martha Rose Shulman

Time 10m

Yield 2 1/2 servings.

Number Of Ingredients 13

Ingredients

1 can water-packed light tuna, drained
1/2 can chickpeas, (1/3 cup) drained and rinsed
1 stalk celery, cut in small (1/4-inch) dice
1/2 red bell pepper, cut in small (1/4-inch) dice
2 tablespoons chopped fresh parsley (optional)
1 tablespoon chopped fresh chives (optional)
1 broccoli crown, steamed for 4 to 5 minutes and broken into florets
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon vinegar (red wine, sherry or white wine)
Salt to taste
1 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
1/4 cup plain low-fat yogurt

Steps:

In a medium bowl, mix together the tuna, chickpeas, celery, bell pepper, parsley and chives. Keep the broccoli separate.
In a small bowl or measuring cup, mix together the lemon juice, vinegar, salt, and Dijon mustard. Whisk in the olive oil and yogurt, and toss with the tuna and chickpea mixture. Refrigerate in a bowl or in containers until ready to take to work or eat. Add the broccoli just before serving.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 824 milligrams, Sugar 8 grams, TransFat 0 grams

SPINACH BROCCOLI SALAD

Spinach Broccoli Salad image

Are you getting a little tired of steamed broccoli? You may want to try this attractive broccoli-spinach combo salad from Edna Hoffman of Hebron, Indiana for a little variation. The dressing is made with avocados, which contain some of the healthier fats recommended in our heart-health article.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings (1 cup dressing).

Number Of Ingredients 15

Ingredients

1 package (10 ounces) fresh spinach, torn
3 cups fresh broccoli florets
1 cup shredded carrots
1 can (8 ounces) sliced water chestnuts, drained
3 tablespoons sunflower kernels
CUCUMBER AVOCADO DRESSING:
1 medium cucumber, peeled, seeded and chopped
1/2 medium ripe avocado, peeled and chopped
1/4 cup chopped green onions
4 teaspoons white wine vinegar
1 tablespoon water
1 garlic clove, minced
2 teaspoons honey
1 teaspoon minced fresh dill
1/4 teaspoon salt

Steps:

In a large bowl, combine the spinach, broccoli, carrots, water chestnuts and sunflower kernels. In a blender or food processor, combine the dressing ingredients; cover and process until smooth. Serve with salad.

Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

FRESH SPINACH SALAD WITH SPICY TUNA

Fresh Spinach Salad With Spicy Tuna image

Make and share this Fresh Spinach Salad With Spicy Tuna recipe from Food.com.

Provided by Larawithoutau

Categories Lunch/Snacks

Time 4m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 7

Ingredients

1 (5 ounce) can light chunk tuna in water, drained
1/2 tablespoon mayonnaise
1 tablespoon hot pepper relish
2 teaspoons monterey jack pepper cheese, shredded
2 cups baby spinach leaves, washed & torn
1/2 tablespoon red onion, diced
1 slice crisp bacon, crumbled

Steps:

Drain tuna. Combine mayonnaise & pepper relish, stir into tuna. Place spinach & diced onion in the bowl and top with tuna, shredded cheese & crumbled bacon.

SPINACH, BROCCOLI AND TUNA SALAD

Spinach, Broccoli and Tuna Salad image

Posted per request for things to do with spinach and brocolli and thought this sounded good. Recipe source: Bon Appetit (July 1986)

Provided by ellie_

Categories Tuna

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 garlic cloves, halved
1/3 cup olive oil
4 1/2 teaspoons lemon juice
4 1/2 teaspoons lime juice
pepper
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

Steps:

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).
Toss.