Food & Cooking Recipes Ingredients Seafood Recipes Baby Spinach Salad with Tuna 3.7 (26) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email 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. 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) ½ cup seedless red grapes, halved lengthwise ¼ cup thinly sliced red onion (optional) 1 can (3 ounces) chunk light tuna packed in water Flatbreads, for serving (optional) Directions 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. Print