Lately I've been trying to use up what's in my cupboard and fridge so I don't have to run out and buy more groceries. This is a really great dinner salad; the original recipe says that you can brush the dressing on pitas and grill them, but I didn't have any pitas so I didn't bother. Would probably be delicious though.I upped the veggies in this by adding red onion, sweet red pepper, shredded carrots, and I would've added avocado too if I had some. You could serve this as a side, for lunch, or with sandwiches and soup for a light supper. This is a very good reason to have a herb garden because all I had to do was walk out to the side of the house and snip off a sprig of fresh rosemary. Love it!
Adapted from Canadian Living
4 pita breads
6 cups of torn mixed salad greens
1 large tomato, sliced
2 cans (6 oz each) tuna, drained
1/4 cup pumpkin seeds
Dressing:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 small cloves of garlic, minced
1 1/2 tsp chopped fresh rosemary
1/4 tsp each salt and pepper
Measure all the dressing ingredients into a jam jar. Put the lid on and shake until well blended. Pour out 1 Tbsp into a small bowl and brush the pitas with it. Grill on a greased grill over medium high heat, turning, until crisp. Cut into quarters.
Toss the salad greens, tomato, tuna, and pumpkin seeds in a large salad bowl. Drizzle with dressing and toss, Serve with the pitas and sprinkle with a bit of extra pumpkin seeds.
Makes four servings.
