tuna-salad

Tuna and feta salad

Recipe from: 2/1/2005 12:00:00 AM
Preparation time: 20 min
Cooking time: 00:00
 
A light and healthy meal for lunch or dinner.
 
 
 

Ingredients

 
  • 1
    iceberg lettuce, washed and shredded
  • olive oil
  • 7
    spring onions, sliced
  • 1
    small punnet of cherry tomatoes
  • 200
    g
    feta cheese, cubed
  • 1
    can of tuna chunks in brine, drained
  • 60
    ml
    green olives
  • 1
    tin of corn kernels, drained
  • ready-made french salad dressing
Servings: Change Serving
 
 

Method

 
Place the lettuce in a salad bowl and drizzle with a little olive oil. Toss well.

Add the remaining ingredients and toss. Drizzle with French salad dressing just before serving.

Serve with French bread.

Tip: Make your own quick vinaigrette dressing by mixing 5 ml French mustard and 15 ml cider vinegar. Whisk in 45 ml sunflower oil and 5 ml chopped, fresh herbs or a squeeze of lemon juice.


 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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