Tuna, Spinach and Grape Salad Pitas
Ranch Crudités
Ingredients
- ½ cup pecans, chopped
- 1 (6-oz) pkg baby spinach
- 4 (5-oz) cans wild-caught albacore tuna, drained
- 1 cup seedless red grapes, halved
- 3 Tbsp extra virgin olive oil
- 1½ Tbsp fresh lemon juice
- ¼ tsp salt
- ½ tsp pepper
- 2 (3-oz) whole wheat pita bread rounds, halved and split
Instructions
- Toast pecans in a dry skillet over medium-high heat 2 to 4 minutes or until golden and fragrant.
- Combine spinach, tuna, grapes, pecans, oil, lemon juice, salt, and pepper in a large bowl; serve salad in pitas.
Side Dish Ingredients
- ½ cup refrigerated yogurt Ranch dressing
- 1 English cucumber, sliced
- 2 carrots, cut into sticks
Side Dish Instructions
- Serve dressing with vegetables for dipping.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
396
|
65
|
461
|
| Fat (g) | 22 | 3 | 25 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 30 | 2 | 32 |
| Carb (g) | 31 | 7 | 38 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 629 | 300 | 929 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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- Matching Grocery List
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