| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons canola oil
- 1 medium yellow onion, thinly sliced
- 2 teaspoons Dijon mustard
- 2 tablespoons honey
- 3 tablespoons rice wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (8-ounce) bag baby spinach
- 1 roasted red pepper, cut into strips
- 1 can white beans, drained and rinsed
- 1/4 cup crumbled feta cheese
- 1 can whole chunk tuna in water
- 1 orange, cut into segments
- 1/4 cup toasted sliced almonds
Instructions
- In a medium saute pan over medium heat add oil. When oil is hot add onions and cook, stirring occasionally until onions release their natural sugar and become golden brown, about 20 minutes.
- To make dressing: In a small jar or pint container with a lid add mustard, honey, vinegar, oil, salt and pepper. Place top on container and shake to combine.
- In a large mixing bowl add spinach, roasted pepper, beans, feta, tuna and 2 tablespoons dressing. Toss to combine. Garnish with caramelized onion, orange segments and toasted almonds.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1266 |
| Total Fat | 83 g |
| Saturated Fat | 12 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 20 g |
| Sugar | 30 g |
| Protein | 45 g |
| Cholesterol | 46 mg |
| Sodium | 1009 mg |
Reviews
It was ok. The flavor profile seemed a little odd to me and it was a meal that left me still hungry afterwards.
when I first read this recipe I went HUH, oranges with spinach beans and TUNA????? BUt you know what I followed the recipe exactly dressing and all and it was very good. I didn’t want a heavy spinach salad with bacon and egg so this sounded different. It turned out very good it was filling, tasty and everything tasted good together. It was so fast to make the hardest part was finding the ingredients for the dressing in my pantry. WIll make again and again
I used the oregano marinated chix to top it. Worked well. Also i cut the oil out as much and added some other veggies. cukes and carrots. works!
First, let me admit I didn’t make the salad exactly per the recipe (sorry to those irritated by this). However, I have rated it highly because of the flexibility and components I did try. I made the dressing, which was delicious. I loved the idea of caramelized onions in a spinach salad. I’ve also used goat cheese and roasted bell pepper in the salad. This recipe is definitely a keeper. You can make it as is or use it as a jumping off point for other ingredients.
This is an awesome salad. I love the idea that it is a spinach salad that doesn’t use pork and tastes fabulous. This one is a KEEPER!