A few more salads which I am looking forward to trying soon:
Begged, Borrowed, and Stolen from Kalyn's Kitchen:
Sliced Tomato, Olive, and Goat Cheese Salad with Onion-Caper Vinaigrette
Balsamic Spinach Salad with Mushrooms, Onions, and Feta
TOMATO SALAD WITH QUINOA, FRESH CHILIES AND OREGANO OIL (borrowed from http://lucullian.blogspot.com)
Balsamic Spinach Salad with Gorgonzola and Hard-Boiled Eggs
This one is courtesy of the blog "Champaign Taste" and takes on of Kalyn's recipes a step further by adding artichoke hearts:
White Bean Salad with Tuna and Artichoke Hearts
Which brings me to tuna. After being raised and going 30 years eating the same tuna salad (mayo, celery, onion, tuna, and parsley), I just needed a new recipe. As are most of my best recipes, my new tuna recipe was inspired by what was in my cabinets and fridge. It went a little something like this:
Incredible Shrinking Violet's New Tuna Salad
- 1 can white tuna in water, drained
- 1/2 can chickpeas, mashed with fork
- chopped onion
- chopped red pepper
- chopped cucumber
- chopped kalamata olives
- chopped green olives
- minced garlic
- chopped roasted red peppers
- chopped tomatoes
- extra-virgin olive oil
- parsley
- salt & pepper
- paprika (because I put paprika in everything)
- cayenne pepper or hot sauce (if desired)
This is SO much better than yo' mama's standby recipe. For those who suggest making life easier by buying tuna packed in oil, I must point out that I like the "fresher" texture of tuna packed in water, and that I'd rather do it my way and add some quality EVOO than utilize the oil in the can, the origin of which I have no knowledge. But if you prefer and/or already have tuna packed in oil, more power to you!
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