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Baby Spinach Salad with Tuna

The three 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.

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)

Directions

  1. Step 1

    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.

  2. Step 2

    Just before serving, drain tuna, add to salad, and toss with dressing. Include flatbreads, if desired.

Source
Everyday Food, May 2006