Tuna mandarin spinach salad
8
Points®
Total time: 22 min • Prep: 15 min • Cook: 2 min • Serves: 2 • Difficulty: Easy
Who says salads are boring? This Asian-inspired recipe has a sweet, tangy homemade dressing, toasted crunchy nuts, juicy oranges, tender baby spinach and flaked tuna. It's a complete meal in a bowl. When it's citrus season, peel a couple of seedless clementines and separate them into segments to use instead of the canned oranges. If you can't eat nuts or don't feel like buying them, swap in some raisins instead. To make this a no-cook meal, skip toasting the nuts. But if you have time, we suggest you do. Heating the nuts enhances their flavor.
Ingredients
Unsweetened orange juice
¼ cup(s)
Fresh lime juice
2 Tbsp
Honey
1 Tbsp
Peanut oil
2 tsp
Table salt
½ tsp
Unsweetened gelatin
¼ cup(s)
Black pepper
¼ tsp
Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
2 Tbsp
Spinach
10 oz, baby
Canned tuna packed in water
6 oz, flaked with a fork
Canned mandarin oranges in juice, drained
1 cup(s)
Onion
1 small, red, thinly sliced
Instructions
1
Place juices, honey, oil, salt, gelatin, and pepper in a glass measuring cup and whisk until well blended. Let stand 5 minutes.
2
Place walnuts in a dry skillet over medium heat and cook about 2 minutes, shaking pan often to toast walnuts evenly.
3
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.
4
Serving size: 1 salad
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