Chopped Salad with Asian Vinaigrette Recipe Video

Summary

Preparation Time40 MinCooking Time15 Min
Ready In55 MinDifficulty LevelMedium
Servings3Cuisine
CourseTaste
MethodMain Ingredient

Ingredients

For the salad:
 Corn1 , shucked
 Asparagus1⁄2 Pound
 Olive oil2 Tablespoon
 Salt and pepper To Taste
 Romaine lettuce1 , chop
 Celery stalks6 , chop
 Green onions6 , chop
 Cucumber1 , chop
 Cherry tomatoes10 , chop
 Sweet onions1 , chop
 Sprouts4 Ounce
 Parmesan cheese1 Cup (16 tbs)
 Sunflower seeds1⁄2 Cup (8 tbs)
For the asian vinaigrette:
 Soy sauce2 Tablespoon
 Red wine vinegar2 Tablespoon
 Safflower oil1⁄2 Cup (8 tbs)
For the tuna:
 Tuna1 Pound
 Olive oil3 Tablespoon
 Blackened seasoning3 Tablespoon

Nutrition Facts

Serving size

Calories 1315 Calories from Fat 563

% Daily Value*

Total Fat 65 g99.8%

Saturated Fat 13.4 g66.8%

Trans Fat 0 g

Cholesterol 80.1 mg

Sodium 3390.7 mg141.3%

Total Carbohydrates 119 g39.6%

Dietary Fiber 15.8 g63.3%

Sugars 11.5 g

Protein 71 g142.6%

Vitamin A 314.4% Vitamin C 96.1%

Calcium 57.5% Iron 61%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a plate, add the corn and asparagus and drizzle olive oil, salt and pepper.
2. For the vinaigrette: In a bowl, whisk together the soy sauce, red wine vinegar and safflower oil.
3. For the tuna: In a plate, pour out the olive oil along with the blackening seasoning.
4. Drench the tuna in this mix on all sides.

MAKING
5. Place the seasoned corn and asparagus on a grill between 450-500 degrees Fahrenheit. This should take between 6-8 minutes to finish.
6. Remove from the grill and let the corn and asparagus cool off in the refrigerator for a few minutes. Once cooled, chop the asparagus and the corn off the cob.
7. In a bowl, mix together the chopped corn, asparagus, romaine lettuce, celery stalks, green onions, cucumber, cherry tomatoes, sweet onions, sprouts, Parmesan cheese and sunflower seeds.
8. Add the dressing to the bowl and toss well.
9. On a hot grill between 400-500 degrees Fahrenheit, place the seasoned tuna and grill for 3 minutes on each side for a medium rare consistency.

SERVING
10. Plate the salad with the tuna over it and serve.
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