On the light side
This salad keeps it light and healthy with tuna, greens and homemade vinaigrette dressing.
Photo by Karen Hermann
SERVES 4
Dressing
Kosher salt
Black pepper, freshly ground
2 tablespoons white wine vinegar
2 tablespoons lemon juice, fresh-squeezed
1 teaspoon Dijon mustard
2 tablespoons chopped shallots
¼ cup olive oil
Salad
2 heads bibb or butter lettuce, torn into bite-sized pieces
½ pound green beans, steamed
1 pound new potatoes, quartered and steamed
1 cup grape tomatoes
2 large slicing tomatoes, cut into wedges
3 hard-boiled eggs, quartered
¼ cup Kalamata olives
½ red onion, thinly sliced
2–3 five-ounce cans tuna, drained
In a small measuring cup or bowl, whisk together salt, pepper, vinegar, lemon juice, mustard and shallots. Gradually whisk in olive oil until emulsified. Set aside.
Cover the bottom of a large bowl or serving platter with lettuce. Add beans, potatoes, tomatoes and eggs. Sprinkle olives and onions on top and add tuna. Drizzle with salad dressing and serve.
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Homemade croutons
Cut day-old crusty bread into cubes and toss with enough olive oil to coat. Add Italian seasoning; toss again. Spread bread crumbs on a cookie sheet and bake at 350 F until brown, 10–12 minutes.
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How to store vegetables
Whether you grow your own vegetables, get them from local farmers, or buy them from a supermarket, you need to know how to store them to keep them fresher longer.
- Remove any ties or rubber bands on vegetable bunches. The closer they are wrapped, the faster they rot.
- Trim off the leafy tops of vegetables like carrots and beets, but leave an inch of stem to prevent them from drying out.
- Don’t store any vegetables in airtight plastic bags—poke holes in the bags to keep air circulating.
- Greens should be washed in lots of water before storing—but not running water. Fill the sink with water, swish the greens and let the dirt sink to the bottom.
- Soft herbs, such as basil, and soft produce, like mushrooms and berries, shouldn’t be washed until just before used—water speeds deterioration.
- Vegetables and fruits should be stored separately. The ethylene emitted by ripening fruit can damage vegetables.
- Stone fruits (except cherries), melons, mangoes, apples, pears, avocados and tomatoes will continue to ripen if left on the counter.
- Bell peppers, grapes, citrus fruit and berries will start to deteriorate if left on the counter.
- Bananas will speed the ripening of nearby fruits and vegetables. Store them separately, unless you want the bananas to help ripen other produce.
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Get More
Homemade blue cheese dressing—When you see how easy it is to make your own flavorful salad dressings, you may never again buy the bottled stuff. Watch Chef Belinda’s latest how-to video.
Picking perfect produce—From avocados to turnip greens, Chef Belinda shows you the secrets for selecting the freshest, best-tasting veggies.
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Bonus salad recipes
Chicken-strawberry-spinach salad—Summer-sweet strawberries and grilled chicken top a fresh, green salad, perfect for warm-weather dining.
Apple and walnut salad with lemon vinaigrette—Try crispy slices of Gala apples, toasted walnuts and shaved Parmesan on a bed of greens.
Orange-almond salad—Keep your taste buds and your waistline happy with this crisp summer salad.
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Related Story
Cool summer salads—Who wants to sweat over a hot stove this summer? Maintain your cool with these refreshing entree salads that will satisfy any appetite.