Two Salads: Tuscan-Style Tuna, Strawberry And Spinach

Strawberry Spinach Salad with Champagne Dressing

Ingredients:

3 Tbsp Brut champagne, champagne vinegar, or white wine vinegar
1 Tbsp strawberry spreadable fruit, no sugar added
1 tsp canola oil
5 cups spinach, rinsed and trimmed
2 cups fresh strawberries, hulled and halved
1/4 cup sliced almonds, dry-roasted, unsalted

Instructions:

1. In a small jar with a tight-fitting lid, combine champagne, strawberry spreadable fruit, and oil.
2. Cover and shake until ingredients are well combined.
3. Place in the refrigerator until serving time.
4. Tear spinach into bite-size pieces. Place in a large salad bowl and add strawberries.
5. Shake dressing, pour over spinach mixture and toss to coat.
6. Sprinkle with almonds.

HINT: If you have the time to toast the sliced almonds, place them on a baking sheet in a single layer and bake in a pre-heated 350 oven for 5 to 10 minutes or until lightly browned, stirring once. This gives them a nuttier taste and more crunch!

Tuscan-Style Tuna Salad

Ingredients:

2 (6 oz) cans chunk light tuna, drained
1 (15 oz) can small white beans, such as cannellini or great northern, rinsed
10 cherry tomatoes, quartered
4 scallions, trimmed and sliced
2 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
1/4 tsp salt
Freshly ground pepper, to taste

Instructions:

1. Combine all ingredients in a medium bowl.
2. Stir gently.
3. Refrigerate until ready to serve.
4. Store, covered in the refrigerator.

HINT: Use leftovers as a wrap filling for the next day's lunch