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A twist on my traditional NICOISE SALAD, because this is what I happened to have on hand when I felt like making this fabulous main dish salad on a hot July night in Texas. Very FAST & EASY to put together ~ and if you don't like everything I have in there, just substitute what your family likes.
NICOISE SPINACH SALAD
about 1 large box baby spinach .............................handful or 2 cherry tomatoes
2-4 hard-boiled eggs (cut in half)...........................about 1/4 cup red onion, thinly sliced
1 large can white albacore tuna, water packed ~ drained (NOTE: Fresh tuna, grilled, can be substituted ~ but do NOT use canned tuna packed in oil)
2 small (or 1 medium) potato, cooked & sliced (I used Russet, but red are good too)
1 small bunch asparagus (micro-steamed about 3-4 minutes ~ stalks cut in half)
Suggestions for other add-ins: I used 4 slices leftover pork tenderloin, cut into thin strips ~or~ 1 TB capers ~ leftover rotisserie chicken ~ fresh steamed green beans ~ garbanzo beans
DRESSING: I used Ken's Steakhouse Lite VIDALIA ONION ~ but Girard's Original, Champagne or Chardonnay are also good.
***
To assemble: Spinach goes on the bottom of a large salad bowl ~ arranging the other ingredients on top. Lightly drizzle the dressing over the whole salad. Serve "family style"
TIP: To partially prepare ahead: I steamed the asparagus and simmered the potatoes several hours ahead. Then put each of them into a separate bowl and lightly drizzled with the dressing, so it would sink in while the asparagus & potatoes cooled.
NICOISE SPINACH SALAD
about 1 large box baby spinach .............................handful or 2 cherry tomatoes
2-4 hard-boiled eggs (cut in half)...........................about 1/4 cup red onion, thinly sliced
1 large can white albacore tuna, water packed ~ drained (NOTE: Fresh tuna, grilled, can be substituted ~ but do NOT use canned tuna packed in oil)
2 small (or 1 medium) potato, cooked & sliced (I used Russet, but red are good too)
1 small bunch asparagus (micro-steamed about 3-4 minutes ~ stalks cut in half)
Suggestions for other add-ins: I used 4 slices leftover pork tenderloin, cut into thin strips ~or~ 1 TB capers ~ leftover rotisserie chicken ~ fresh steamed green beans ~ garbanzo beans
DRESSING: I used Ken's Steakhouse Lite VIDALIA ONION ~ but Girard's Original, Champagne or Chardonnay are also good.
***
To assemble: Spinach goes on the bottom of a large salad bowl ~ arranging the other ingredients on top. Lightly drizzle the dressing over the whole salad. Serve "family style"
TIP: To partially prepare ahead: I steamed the asparagus and simmered the potatoes several hours ahead. Then put each of them into a separate bowl and lightly drizzled with the dressing, so it would sink in while the asparagus & potatoes cooled.
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