I have to tell you about the salad I made last night. My original intention was just to throw together something healthy, not necessarily outstanding or blog-worthy. As soon as I took my first bite, though, I knew that I would have to share this.
I haven’t made a salad in a while. When it’s cold and rainy outside, a plate of raw vegetables just doesn’t appeal to me. I’m sure many of you can relate. I think the secrets to this salad’s beauty are the sautéed mushrooms, which add some much-needed warmth, the lick-your-fingers good savory dressing, and the hearty smoked tuna, which I discovered a while back from a small company on the Oregon coast.
I’m even looking forward to eating the EXACT same thing for dinner tonight. I hope you enjoy it too!
Triple Green Salad with Smoked Tuna
6-7 crimini mushrooms, washed with stems removed and sliced
1 cup dandelion greens, washed and roughly chopped
1/2 Tbsp butter
pinch of salt
a few handfuls baby spinach
1/2 cup flat leaf parsley, washed and dried
a few tablespoons of Duma Dressing (see recipe below)
Melt butter in a large skillet over medium-high heat. Add mushrooms and cook until softened, about 5 minutes. Reduce heat to medium, cover with a lid, and continue to sautee while you prepare the rest of the salad. Check on it and stir it occasionally.
Place spinach and parsley in a large bowl. Make dressing, pour a generous amount onto greens and toss to coat. Place on a large dinner plate.
Add dandelion greens to mushrooms on stovetop. Heat, covered, for about 2 minutes until beginning to wilt. Place the mixture on top of the plated greens.
Flake about 4 oz tuna over everything. Enjoy.
makes about 2 cups (you can keep in fresh in the refrigerator for up to 1 week)
adapted from Get It Ripe by Jae Steele
1/2 cup olive oil
1/4 cup water
1/4 cup apple cider vinegar
1/4 cup tamari soy sauce
1/2 onion, chopped
1/4 cup nutritional yeast
small handful of pumpkin seeds
Place all ingredients in a food processor or high speed blender. Blend on high for about 30 seconds until smooth.
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