Mixed Greens with Tuna and Pumpkin Seeds

Tested Till Perfect

This attractive supper salad is a great fit for a family dinner or entertaining. Since more than six in 10 Canadian households consume canned tuna every year, you're likely to have some in your cupboard.

Servings: 4

Ingredients:

Nutritional Info
Per Serving: about -
cal 597
pro 29 g
total fat 35 g
sat. fat 5 g
carb 44 g
fibre 5 g
chol 20 mg
sodium 798 mg
% RDI: -
calcium 11%
iron 41%
vit A 22%
vit C 35%
folate 58%
    4 pita breads
    6 cups (1.5 L) torn mixed salad greens
    1 large tomato, sliced
    2 cans (each 6 oz/170 g) solid or chunk tuna, drained
    1/4 cup (50 mL) pumpkin seeds
    Dressing:
    1/2 cup (125 mL) extra-virgin olive oil
    1/4 cup (50 mL) balsamic vinegar
    2 small cloves garlic, minced
    1-1/2 tsp (7 mL) chopped fresh rosemary
    1/4 tsp (1 mL) each salt and pepper

Preparation:

Dressing: In small bowl, whisk together oil, vinegar, garlic, rosemary, salt and pepper.

Brush pitas with 1 tbsp (15 mL) of the dressing. Place on greased grill or grill pan over medium-high heat; cook, turning once, until crisp, about 2 minutes per side. Cut into quarters.

In large bowl, toss greens with 1/4 cup (50 mL) of the remaining dressing. Divide among plates; place tomato slices around edges. Break tuna into chunks; sprinkle over greens. Sprinkle with pumpkin seeds and remaining dressing. Serve with pitas.

Additional Information

  • Substitution: Use canned sardines or salmon instead of the tuna. Sardines are rich in omega-3 fatty acids.

    If you prefer, use basil, thyme or chervil instead of the rosemary.





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