Tuna mandarin spinach salad
unsweetened orange juice
fresh lime juice
10 oz, baby
water-packed tuna fish drained
6 oz, flaked with a fork
drained canned in juice mandarin oranges
1 small, red, thinly sliced
- Place juices, honey, oil, salt, gelatin, and pepper in a glass measuring cup and whisk until well blended. Let stand 5 minutes.
- Place walnuts in a dry skillet over medium heat and cook about 2 minutes, shaking pan often to toast walnuts evenly.
- Divide spinach between 2 plates. Top each with half of tuna, oranges, onion, and toasted walnuts. Whisk dressing and then drizzle over salad right before serving.
- Serving size: 1 salad