Salads

Albacore Tuna Kale Salad with a Simple Lemon Dijon Vinaigrette

Becky Brosemer
April 19, 2017
14
4
For the Lemon Dijon Vinaigrette
2 cloves of garlic, minced or pressed
Zest and juice of one lemon
3 tbsp. dijon mustard
¼ cup apple cider vinegar
¾ cup extra virgin olive oil
Sea salt and freshly ground pepper
For the salad
3 cups kale, chopped or torn into small pieces
1 can (5 oz.) Wild Selections® Solid White Albacore Tuna in Water, drained
½ cup cherry tomatoes, chopped in half
½ cup matchstick carrots
½ cup seedless cucumber, chopped
½ cup mini bell peppers, sliced
½ avocado, pit and skin removed, sliced
For the Lemon Dijon Vinaigrette Add all ingredients in a mason jar. Seal tightly with the lid and shake for 30 seconds or so to combine. For the salad In a large bowl, add kale pieces and top with Wild...
See the full directions on my site
Nutritions

Calories
484

Sodium
421mg
17% DV

Fat
42g
65% DV

Protein
5g
10% DV

Carbs
20g
7% DV

Fiber
5g
20% DV
Shellfish July 4th Lunch American Refrigerated High-Fiber

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1 c Ranch salad dressing
1 c dry breadcrumbs
1 c Corn Flakes cereal crumbs
2 t sugar
2 t paprika
2 t onion powder
2 t garlic powder
2 t kosher salt
1/4 c canola oil
3-4 lbs. bone-in chicken pieces ( skin removed )
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  • Preheat oven to 400° F. Place a rack on top of a large rimmed baking sheet that has been lined with aluminum foil. Spray rack with cooking spray and set aside.
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Nutritions

Calories
1160

Sodium
2401mg
100% DV

Fat
45g
70% DV

Protein
82g
165% DV

Carbs
107g
36% DV

Fiber
10g
40% DV