Catchall Lunch Salad - FoodVox.com

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Catchall Lunch Salad

Recipe Summary

active:

10 mins

total:

10 mins

Servings:

Nutrition Profile:

Dairy-Free
Diabetes Appropriate
Egg Free
Gluten-Free
Healthy Pregnancy
High-Protein
Nut-Free
Soy-Free

Nutrition Info

Ingredients

Ingredient Checklist

1 ½ cups sliced romaine or leaf lettuce
¾ cup rinsed canned chickpeas
½ (5 ounce) can light tuna, drained
½ cup thinly sliced red cabbage or coleslaw mix
½ cup cherry tomatoes, halved
2 scallions, sliced
1/4 cup Easy Anchovy Vinaigrette (see Associated Recipe)

Directions

Instructions Checklist

Step 1

Combine lettuce, chickpeas, tuna, cabbage (or coleslaw mix), tomatoes, and scallions in a medium bowl or food-storage container. Just before serving, add vinaigrette and toss to coat.

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To make ahead

Refrigerate salad and dressing separately for up to 2 days. Toss together just before serving.

Associated Recipe

Easy Anchovy Vinaigrette

Nutrition Facts

Serving Size:

3 cups salad

Per Serving:

488 calories; protein 24g; carbohydrates 36g; dietary fiber 11g; sugars 9g; fat 29g; saturated fat 4g; cholesterol 24mg; potassium 758mg; sodium 655mg.