Keep the salad streak alive.

Eat veggies.

Eat for fuel.

This salad was created out of pure starvation a while back.  I thought I had nothing for lunch one day and was debating leaving my office and going to pick something up.  I was so lazy and didn’t want to get dressed that I took one last pass through the fridge and pantry and dreamed this up.

A lonely head of cabbage, a nice can of tuna, some left over pecans from a dessert gone by and some seasonal cucumbers and tomatoes.  Hit that with a little drizzle of olive oil and balsamic and low and behold – a very hearty salad.

Ingredients

• 2 Cups cabbage, chopped
• 1 Can Tuna, drained
• Cucumber, chopped
• 1/2 Cup pecans, roasted
• 2 tomatoes, chopped
• 1/2 Tbsp. Balsamic
• 1/2 Tbsp. Olive oil
• Salt and pepper

Method

1. Preheat oven to 400 and dry roast the pecans on a baking sheet for about 5-6 minutes
2. Prepare all vegetables and toss them in a large bowl
3. Add tuna, mix well
4. Drizzle with oil and vinegar
5. Top with roasted pecans
6. ENJOY!

Zesty Tip:  To change the texture of the salad you can cut/shave the cabbage in different sizes.  It will create a whole new experience in your mouth.

Much better than getting dressed and going for take out.

Have a great Wednesday.  We are having guests over for dessert this evening.  Any ideas on what I could make them.  Send me an email or leave it in the comments.  I would love to hear your options.

Take care

zesty

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Growing up as a child, my mom used to prepare a tuna casserole that was one of my favorites to see at the dinner table. Chunky white tuna, crunchy green peas, a rich cream sauce and my favorite, fresh regular potato chips. Sounds a little strange I know but when you try it you’ll know what I mean. The texture combined with the flavors make this classic a must have in the family cookbook.

Ingredients:

• 1 Can Mushroom Soup
• 1/2 cup of Milk
• 1 8 oz Can of Chunk White Tuna
• 1 Cup Crushed Potato Chips
• 1 Cup of Peas

Instructions:

Heat oven to 350 Degrees.  Mix above ingredients in greased casserole in the order listed. Top with 1/4 cup of crushed Potatoe Chips.  Bake 25-30 minutes.

As you can tell by the simplistic recipe and ingredients, this tuna casserole is very economical and can easily feed a crowd. This is a great potluck dish or can even be used in a pinch when you are at the end of your grocery cycle.

A couple of tips:

• I find frozen peas work best unless you have access to garden peas(stay away from canned peas)
• For the potato chips, I like to use ruffles (something thick for more texture)
•  A great addition to this recipe is a short pasta of your choice. (i tend to use macaroni, penne, rotini or fusilli)

Drink recommendation:

To top of this classic, a large glass of milk is a great companion.

Download my Free Recipe Book: Simply Zesty