Best Spinach Broccoli Salad With Tuna Recipes

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.

BROCCOLI TUNA SALAD

Broccoli Tuna Salad image

Broccoli tuna salad is a flavorful variation of a classic. It's a blend of fresh and easy ingredients, with an extra dose of broccoli greens!

Provided by Lisa Bryan

Categories Salad

Time 15m

Number Of Ingredients 8

Ingredients

2 5-ounce cans tuna (drained)
1 cup broccoli rice
1/3 cup mayonnaise
1/2 tablespoon Dijon mustard
2 green onions (sliced)
2 tablespoons sunflower seeds
1-2 tablespoons chopped parsley, chives or other herbs
salt and pepper (to taste)

Steps:

Remove the florets from a head of broccoli, place in a food processor, and pulse until the texture resembles rice.
Add the drained canned tuna, mayonnaise, dijon mustard, broccoli rice, sunflower seeds, green onion, and chopped parsley to a bowl.
Stir everything together until it's well combined.
Enjoy the broccoli tuna salad straight out of the bowl, turned into a sandwich, or wrapped in lettuce leaves.

Nutrition Facts : Calories 236 kcal, Carbohydrate 5 g, Protein 17 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 33 mg, Sodium 332 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving

SPINACH & BROCCOLI SALAD WITH TUNA

Spinach & Broccoli Salad with Tuna image

Grape tomatoes, tuna and crumbled feta cheese offer a welcome contrast to the green in this spinach-broccoli salad.

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings, 2-1/2 cups each

Number Of Ingredients 9

Ingredients

4 cups tightly packed baby spinach leaves
2 cups broccoli slaw
2 cups grape tomatoes
1 cup halved cucumber slices
1 small red onion, thinly sliced
2 cans (5 oz. each) white tuna in water, drained, flaked
1/2 cup KRAFT Buttermilk Ranch Dressing
1/2 cup chopped roasted red peppers
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Steps:

Cover platter with combined spinach and broccoli slaw.
Combine tomatoes, cucumbers, onions and tuna in large bowl. Add dressing; toss to coat. Spoon over spinach mixture.
Top with peppers and cheese.

Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g

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

BABY SPINACH SALAD WITH TUNA

Baby Spinach Salad with Tuna image

The 3 components of this salad can be readied ahead of time and later mixed together for a healthful lunch. For the freshest tasting salad, open the can of tuna right before serving.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

Ingredients

2 tablespoons plain low-fat yogurt
1 to 2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
Coarse salt and ground pepper
3 ounces baby spinach (about 3 cups, loosely packed)
1/2 cup seedless red grapes, halved lengthwise
1/4 cup thinly sliced red onion (optional)
1 can (3 ounces) chunk light tuna packed in water
Flatbreads, for serving (optional)

Steps:

In a small bowl, whisk together yogurt, Dijon, and lemon juice; season with salt and pepper. Place dressing in a resealable plastic bag or airtight container. Place spinach, grapes, and onion, if using, in another airtight container (separate from dressing). Refrigerate, up to overnight.
Just before serving, drain tuna, add to salad, and toss with dressing. Include flatbreads, if desired.

Nutrition Facts : Calories 216 g, Fat 1 g, Fiber 3 g, Protein 27 g

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

GRILLED TUNA ON SPINACH SALAD

Grilled Tuna on Spinach Salad image

The spice rub for this tuna gives it a great flavor that is made better by the salad! From Good Housekeeping 2000. This will also work well for salmon steaks! The recipe calls for radishes, but I skip them and its still good.

Provided by Kim127

Categories Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon freshly grated lime peel
3/4 teaspoon salt
1/2 teaspoon ground black pepper
4 tuna steaks, about 1 inch thick
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (6 ounce) bag baby spinach leaves
1/2 English seedless cucumber, unpeeled,cut lengthwise in half and then thinly sliced crosswise
1 bunch radish, each cut in half and then thinly sliced

Steps:

For the tuna, in a small bowl combine the oil, cumin, coriander, paprika, lime peel, salt and pepper until well blended.
Rub spice mixture on both sides of tuna steaks.
Heat grill to medium heat.
Grill tuna 8-10 minutes or until fish is opaque throughout, turning over once.
Remove from grill.
For the salad, with a whisk, mix oil, lime juice, sugar, cumin, salt and pepper until well blended.
Add spinach, cucumber and radishes.
Toss to coat.
Cut fish into 1/2 inch slices.
Arrange spinach salad on four dishes and top with fish.

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.