Monday, August 2, 2010

Post 50 Mile Hearty Salad

I just completed my second 50 mile race and I have been craving healthy food at all hours.  It is almost 11 PM and instead of snacking on something sweet (really doesn't sound good), I threw together a salad using some adzuki beans I slow cooked toady, canned tuna, romaine lettuce, and a white vinegar, sea salt, and lemon pepper dressing.  It is very satisfying and healthy, plus the pup is enjoying the tuna can right now.

Adzuki Bean and Tuna Salad with Lemon Pepper and Sea Salt Vinaigrette
Serves 2


Six large romaine leaves, washed and chopped small
1 can of tuna
1 cup of adzuki beans, precooked (preferrably at home)


1 TBS olive oil
1 TBS white wine vinegar
a few small pinches (or if from a grinder, a few twists) of Himalayan Pink Salt Crystals (or just plain sea salt)
a few generous pinches (better yet, grind it) of lemon pepper
1 teaspoon honey

To make the vinaigrette, mix all dressing ingredients thoroughly in the bottom of your serving bowl.  Place cut romaine on top and mix with the dressing until leaves are saturated.  Serve with tuna and adzuki beans on top and garnish with a little more lemon pepper and pink salt (or sea salt).

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