Warmer weather and a bit of pregnancy weight to lose means that my thoughts have already turned to salads for dinner. Not that the little ones enjoy salad for dinner but the adults of the house do. My trick is to put some of the salad ingredients into bread rolls or tortillas for the little ones – they especially love chicken, bacon and tomato in theirs with a bit of avocado.
Here is one of my all time favourite salads and in france when I was vegetarian I was known to ask for the salad minus the tuna! I love it that much…..that and it could sometimes be hard to find a salad without meat at some places.
Now when I made this earlier in the year I went a bit fancy but if I’m doing it at home it might just be chucked in one big salad bowl or I make up each plate with what that person likes.
and I love to make my own dressing with mustard, balsamic vinegar, olive oil, bit of honey or maple syrup for something sweet and salt and pepper. It’s so much better for you and you can adjust it to your taste. If you’re making this recipe for someone who is gluten or dairy free or both be sure to read the mustard label before adding it.
- iceberg lettuce
- tomatoes (I love roma or truss)
- 3 -4 eggs
- 6 - 10 baby potatoes
- ½ red onion
- handful of green beans with edges trimmed
- a few Tbs of pitted olives
- 425g can Tuna in Oil
- olive oil
- honey or maple syrup
- mustard (check label for gluten/dairy if making gluten/dairy free)
- balsamic vinegar or your favourite
- salt and pepper
- Boil eggs and potatoes in separate saucepans on the stove. You want your potatoes to be firm enough to slice so don't over boil them as if you were going to mash them.
- As for the eggs I'm pregnant so it's hard boiled all the way but you could have them partly hard boiled if runny eggs aren't a problem.
- Slice the lettuce and place on a large plate or at the bottom of your salad bowl.
- When the eggs and potatoes are done slice thickly or quarter and set aside on a plate.
- Drain tuna can and place on the lettuce.
- top with tomato, eggs, potatoes, olives and top with onion rings (or diced onion).
- Now to make the dressing mix together in a jar or glass 2 Tbsps of mayo, 2 Tbsps of olive oil, 1Tbsp honey, 1 Tbsp mustard, salt and pepper to season and some vinegar. Shake or whisk well and season to taste.
- When you are ready to serve the salad then drizzle the dressing on top and enjoy.
- If you are making this salad ahead of time then make sure the eggs and potatoes are cold before adding them to the salad as it's not good for health and safety to add the hot ingredients to the cold and then leave or refrigerate. I assemble mine just before eating and love the hot eggs and potatoes on the cold salad.
- Enjoy.........we love this with crusty bread or in a pinch some garlic bread. It makes for a great family dinner and the kids eat what they like from it.