Easy Sauté Vegetable Salad with Tuna and Italian Dressing

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Easy Sauté Vegetable Salad with Tuna and Italian Dressing

I am really working on staying on track for 2016.  I joined a new gym down here in Florida and it's called Hard Exercise Works (HEW) and I really love it.  It's very similar to my CrossFit workouts and the energy is just amazing.  Another great think about my new gym is it's next to a Fresh Market which I just love and so many other healthy markets.

While walking through the market starting from the produce everything looks fresh, bright and I wanted one of everything.  I started with the fresh greens which was a combination of baby spinach, baby kale and mixed greens, then I saw the fresh mushrooms, asparagus and cherry tomatoes.  I walked over to the prepared section and their tuna looked perfect.  Of course, I was offered a sample and immedialty asked for 1 pound of tuna.  You can make your own but I felt great with the short cut!

You can sauté up any vegetables such as zucchini, red peppers or even eggplant would be a great addition.  I will be grabbing those next stop!  I did make my own dressing so easy and perfect.  I will be using the leftover dressing for a marinade during the week!

 

Ingredients

  • 4-5 cups greens (you favorite combination_
  • 1 8 ounce package baby bella mushrooms
  • 1 small bundle asparagus
  • 1 cup cherry tomaotes
  • Olive oil or coconut oil
  • Couple scoops of tuna
  • 1 small scallions, diced
  • 1/4 cup red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper

Directions

  1. Divide the greens up into 2 bowls or a large platter for serving.

  2. Take the mushrooms and remove the stem and gently wipe down with a paper towel. Trim the asparagus and rinse off the tomatoes and dry with a paper towel.

    **Adding wet vegetables to a hot pan with oil can cause a flame and could be dangerous.

  3. Heat a large sauté pan with about 2 tablespoons of oil over a medium temperature then add in the mushrooms.  Season with about 1/2 teaspoon of salt and pepper.  Cook for about 7 minutes.  Until they start to soften but still sturdy.  Remove from pan and set aside.  

  4. Add in asparagus and cook for about 6 minutes over medium temperature.  Season with a pinch of salt and pepper.  Remove from pan then add in the tomatoes and just cook them for 3 minutes over the same temperature.

  5. To make the dressing add the shallot, wine vinegar, dijon mustard, oil, 1 teaspoon of salt and 1/2 teaspoon of pepper into a canning jar then seal and shake.  If you don't have a jar handy whisk all ingredients in a bowl.

  6. Divide vegetables between the 2 bowls of greens (or to the platter) then top with a scoop of tuna.  Drizzle dressing and enjoy!

     

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