There’s just something about a wedge salad. The only difficulty is that, due to the shape, it can be difficult to achieve a pretty presentation. So, as pictured, I make an additional cut three-quarters of the way down the center of each wedge to form a cradle for the toppings. Pretty! And then there’s the taste…

1 large head iceberg lettuce, cored and quartered into wedges

1/2 large red onion, sliced thin

1 large tomato, chopped

1 15 oz can green lima beans, drained and rinsed

1/2 cup chopped sun-dried tomatoes

2-5 oz cans albacore tuna in water, drained

4 eggs, hard-boiled, peeled, and chopped

1 tsp parsley, minced

1) Place wedge on plate and over the top scatter: red onion, tomato, butter beans, sun-dried tomatoes, tuna, eggs, and parsley

2) Serve with dressing of your choice (highly recommend blue cheese)

Servings: 4 dinner-sized portions


Junior Too was in the mood for tuna salad, so the two of us teamed up in the kitchen and added pear, Craisins, and pecans to cans of Albacore tuna. Since he isn’t keen on Dijon mustard, we left that out of his portion. However, with or without Dijon, the result is a hearty yet refreshing salad–and no leftovers for lunch tomorrow. Sad…

Pear-Craisin-Pecan Tuna Salad

1/2 cup light mayonnaise

2 tbsp Dijon mustard

1 tbsp fresh lemon juice

1/2 tsp sea salt

1/4 tsp ground black pepper

2 pears, peeled, cored, and diced small

1/2 cup celery, chopped

1/4 cup Craisins

1/4 cup chopped pecans

2 tbsp chopped parsley

4-7 oz cans Albacore Tuna, drained

4 cups baby spinach

Optional dressing (Raspberry Walnut Vinaigrette is a lovely addition)

1) To large bowl, add mayonnaise, Dijon mustard, lemon juice, salt, and pepper and mix well

2) Stir pear, celery, Craisins, pecans, and parsley into mayonnaise mixture

3) Gently stir tuna into mayonnaise-pear mixture

4) Divide spinach between four plates and top each serving with tuna mixture; serve with or without dressing and enjoy

Servings: 4 hearty dinner-sized portions