Tuna Spinach Salad with Peanut Dressing Recipe
Ingredients
| Creamy peanut butter | 2 Tablespoon | |
| 2 tablespoons reduced-sodium soy sauce | ||
| Ground ginger | 2 Teaspoon | |
| Orange juice | 2/3 Cup (16 tbs) | |
| Orange zest | 3 Tablespoon, grated | |
| Cider vinegar | 2 Tablespoon | |
| Sesame oil | 1 Tablespoon | |
| Black pepper | 1/4 Teaspoon | |
| Spinach leaves | 8 Cup (16 tbs) | |
| Mushrooms | 1/4 pound, sliced | |
| 2 medium carrots, cut into thin matchsticks | ||
| Red onion | 1 Small, thinly sliced | |
| Bean sprouts | 1 1/2 Cup (16 tbs) | |
| One 12-ounce can water-packed tuna, drained | ||
| Cilantro | 1/4 Cup (16 tbs), chopped | |
Directions
1. In a small bowl, blend the peanut butter, soy sauce, and ground ginger. Stir in the orange juice and zest, the vinegar, sesame oil, and pepper.
2. Mound the spinach, mushrooms, carrots, onion, and bean sprouts on 4 individual salad plates or a single serving platter. Flake the tuna on top.
3. Stir the cilantro into the dressing. Spoon the dressing over the salad.
2. Mound the spinach, mushrooms, carrots, onion, and bean sprouts on 4 individual salad plates or a single serving platter. Flake the tuna on top.
3. Stir the cilantro into the dressing. Spoon the dressing over the salad.
Chef
