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Think you don’t like salad? No offence, but maybe you’ve just eaten sad salads. This is how you make a better salad using whatever ingredients you happen to have in your fridge or cupboards.

Ingredient

  • Vinaigrette:
    • 2 tbsp (30 mL) white wine vinegar, apple cider vinegar, rice vinegar, or fresh lemon juice
    • 1/2 tsp (2 mL) honey or pure maple syrup 
    • 1/2 tsp (2 mL) grainy or smooth Dijon mustard
    • 1/4 tsp (1 mL) salt
    • ¼ cup (60 mL) olive oil, grape seed oil, safflower oil, sunflower oil, or canola oil
    • 1 tbsp (15 mL) finely chopped fresh dill, parsley, basil, or tarragon
  • Salad:
    • 2  heads PC Live Lettuce Trio, washed, dried, and torn 
    • Pinch (0.5 mL) salt
    • 1 can (170 g) PC Sustainably Sourced Wild Albacore Solid White Tuna, drained and flaked 
    • 3 radishes, thinly sliced  
    • 1 orange, segmented and patted dry 
    • 1 grapefruit, segmented and patted dry 
    • 1-1/2 cups (375 mL) thinly sliced cored fennel bulb (about ¼ of bulb)
    • 1 cup (250 mL) rinsed drained canned navy or white kidney beans, or chickpeas
    • 1/3 cup (83 mL) pumpkin seeds, toasted

Directions

  1. Vinaigrette: Whisk together vinegar, honey, mustard, and salt in bowl. Gradually whisk in oil in slow, steady stream until combined. Whisk in dill. 
  2. Salad: Place lettuce in large bowl; add half of the vinaigrette and toss to coat. Season with salt. Add tuna, radishes, orange, grapefruit, fennel, beans, and pumpkin seeds. Drizzle with remaining vinaigrette; toss to coat.
  3. Serve immediately. 

Try this: Make sure your greens are thoroughly dried after washing; otherwise, your salad will end up soggy. A salad spinner does the trick, but if you don’t have one, simply place the washed lettuce in a tea towel, gather the edges tightly and whirl in the air until dry.