Tuna, Spinach And Carrot Salad With Ginger Miso Vinaigrette
serves 2-4
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1 tablespoon minced ginger
fresh ground black pepper
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
1 tablespoon miso paste
3 tablespoons canola oil
3 medium carrots, thinly sliced
8 ounces baby spinach
8 ounces oil-packed, canned tuna
prep: 20 minutes
total: 20 minutes
small bowl
whisk
large bowl
can opener
1. In a small bowl, combine the ginger, a sprinkling of pepper, rice wine vinegar, lemon juice and miso paste. Drizzle in the oil in a thin stream, whisking constantly until the dressing is emulsified. Add more pepper or miso to taste.
2. Thinly slice the carrots on the bias. In a large bowl, toss the carrots and spinach with a little vinaigrette at a time until the vegetables are lightly coated but not drenched in dressing.
3. Arrange the carrots and spinach on separate plates. Break the tuna into large chunks and put an equal amount on the top of each salad. Drizzle a little vinaigrette over the tuna and season to taste with freshly ground black pepper.
2. Thinly slice the carrots on the bias. In a large bowl, toss the carrots and spinach with a little vinaigrette at a time until the vegetables are lightly coated but not drenched in dressing.
3. Arrange the carrots and spinach on separate plates. Break the tuna into large chunks and put an equal amount on the top of each salad. Drizzle a little vinaigrette over the tuna and season to taste with freshly ground black pepper.
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