Monday, August 2, 2010
Post 50 Mile Hearty Salad
Adzuki Bean and Tuna Salad with Lemon Pepper and Sea Salt Vinaigrette
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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