Spinach Broccoli And Tuna Salad Recipes

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BROCCOLI TUNA SALAD



Broccoli Tuna Salad image

Broccoli tuna salad is a flavorful variation of a classic. It's a blend of fresh and easy ingredients, with an extra dose of broccoli greens!

Provided by Lisa Bryan

Categories     Salad

Time 15m

Number Of Ingredients 8

2 5-ounce cans tuna (drained)
1 cup broccoli rice
1/3 cup mayonnaise
1/2 tablespoon Dijon mustard
2 green onions (sliced)
2 tablespoons sunflower seeds
1-2 tablespoons chopped parsley, chives or other herbs
salt and pepper (to taste)

Steps:

  • Remove the florets from a head of broccoli, place in a food processor, and pulse until the texture resembles rice.
  • Add the drained canned tuna, mayonnaise, dijon mustard, broccoli rice, sunflower seeds, green onion, and chopped parsley to a bowl.
  • Stir everything together until it's well combined.
  • Enjoy the broccoli tuna salad straight out of the bowl, turned into a sandwich, or wrapped in lettuce leaves.

Nutrition Facts : Calories 236 kcal, Carbohydrate 5 g, Protein 17 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 33 mg, Sodium 332 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving

BROCCOLI TUNA CASSEROLE



Broccoli Tuna Casserole image

When I was in the Navy, a co-worker's wife shared this recipe with me. I've tweaked it over the years, but it still brings back memories of my "family" away from home. -Yvonne Cook, Haskins, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 15

5 cups uncooked whole wheat egg noodles
1 teaspoon butter
1/4 cup chopped onion
1/4 cup cornstarch
2 cups fat-free milk
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup reduced-sodium chicken broth
1 cup shredded Monterey Jack cheese, divided
4 cups frozen broccoli florets, thawed
2 pouches (6.4 ounces each) albacore white tuna in water
1/3 cup panko bread crumbs
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a shallow 3-qt. or 13x9-in. baking dish coated with cooking spray. , Meanwhile, in a large nonstick skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. In a small bowl, whisk cornstarch, milk and seasonings until smooth; stir into pan. Stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in 3/4 cup cheese until melted; stir in broccoli and tuna., Spoon over noodles; mix well. Sprinkle with remaining cheese. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Uncover and bake until cheese is melted, 15-20 minutes longer. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 271 calories, Fat 8g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 601mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges

CREAMY SPINACH TUNA CASSEROLE



Creamy Spinach Tuna Casserole image

This tuna casserole is anything but basic. We took a classic recipe and dressed it up with cheesy crescent pinwheels and spinach. And thanks to rotisserie chicken, your tuna noodle casserole can easily be transformed into chicken noodle casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 8

5 cups uncooked wide egg noodles (8 oz)
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
2 cups shredded Cheddar cheese (8 oz)
1 can (12 oz) solid white tuna in water, drained
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2 cup milk
2 teaspoons grated lemon peel
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
  • In 12-inch skillet, heat soup and 1 1/2 cups of the cheese over medium heat until cheese is melted. Stir in cooked noodles, tuna, spinach, milk and lemon peel; heat until bubbly. Spoon mixture into casserole.
  • Unroll dough; firmly press perforations to seal. Sprinkle dough with remaining 1/2 cup cheese. Starting at short side, roll up dough; pinch seam to seal. Using serrated knife, cut roll into 8 slices. Place slices, cut side up, on top of tuna mixture.
  • Bake 20 to 25 minutes or until filling is bubbly and dough is deep golden brown.

Nutrition Facts : Calories 400, Carbohydrate 35 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 0 g

SPINACH BROCCOLI SALAD



Spinach Broccoli Salad image

Are you getting a little tired of steamed broccoli? You may want to try this attractive broccoli-spinach combo salad from Edna Hoffman of Hebron, Indiana for a little variation. The dressing is made with avocados, which contain some of the healthier fats recommended in our heart-health article.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings (1 cup dressing).

Number Of Ingredients 15

1 package (10 ounces) fresh spinach, torn
3 cups fresh broccoli florets
1 cup shredded carrots
1 can (8 ounces) sliced water chestnuts, drained
3 tablespoons sunflower kernels
CUCUMBER AVOCADO DRESSING:
1 medium cucumber, peeled, seeded and chopped
1/2 medium ripe avocado, peeled and chopped
1/4 cup chopped green onions
4 teaspoons white wine vinegar
1 tablespoon water
1 garlic clove, minced
2 teaspoons honey
1 teaspoon minced fresh dill
1/4 teaspoon salt

Steps:

  • In a large bowl, combine the spinach, broccoli, carrots, water chestnuts and sunflower kernels. In a blender or food processor, combine the dressing ingredients; cover and process until smooth. Serve with salad.

Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SPINACH, BROCCOLI AND TUNA SALAD



Spinach, Broccoli and Tuna Salad image

Posted per request for things to do with spinach and brocolli and thought this sounded good. Recipe source: Bon Appetit (July 1986)

Provided by ellie_

Categories     Tuna

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 garlic cloves, halved
1/3 cup olive oil
4 1/2 teaspoons lemon juice
4 1/2 teaspoons lime juice
pepper
1 bunch broccoli, cut into florets, blanched
8 ounces spinach, cut julienne
1 head red leaf lettuce, torn into bite size pieces
1 (6 1/2 ounce) can tuna, packed in water, drained
8 cherry tomatoes, halved (or use grape tomatoes)
1 ounce alfalfa sprout (optional)
2 tablespoons bacon bits

Steps:

  • Rub the sides of a large wooden salad bowl with the garlic and then discard garlic.
  • In the salad bowl whisk together next 5 ingredients ( oil - pepper) and then add remaining ingredients (broccoli - bacon bits).
  • Toss.

GREEN BEAN CASSEROLE



Green Bean Casserole image

This lightened up Green Bean Casserole recipe has all of the delicious holiday flavor, and less of the guilt! Your family will love this fresh from the farm holiday recipe.

Provided by Pero Family Farms

Categories     appetizer

Time 20m

Yield 4

Number Of Ingredients 11

12oz. Pero Family Farms Green Beans
1 cup Pero Family Farms Mini Sweet Peppers, cut into rings
1 cup baby portabella mushrooms, sliced
¼ cup goat cheese
¼ cup parmesan cheese, shredded
¼ cup panko bread crumbs
1 shallot, sliced
1 tbsp. white balsamic vinegar
½tbsp. olive oil
½ tbsp. garlic
Salt and pepper, to taste

Steps:

  • Preheat oven to 350⁰ F.
  • Blanch the Green Beans and set aside.
  • Preheat a sauté pan with olive oil to medium-high temperature.
  • Add the Mini Sweet Peppers, mushrooms, shallots and garlic to the pan. Cook for 2 minutes.
  • Next, place the blanched green beans into a casserole dish and drizzle the vinegar evenly over the beans.
  • Place the cooked vegetables evenly over the top of the green beans.
  • In a small bowl, mix together the Parmesan cheese and Panko breadcrumbs. Sprinkle the cheese and breadcrumb mixture evenly down the middle of the casserole dish.
  • Add salt and pepper, to taste.
  • Bake for 15 minutes or until the cheese is melted.

Nutrition Facts :

SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD



Sesame Seared Tuna and Sushi Bar Spinach Salad image

This recipe is dedicated to the other side of the sushi bar menu, where after you work your way through the nigiri and sushi rolls, you discover things like tuna tataki and cold, Japanese-style spinach salad. While I can't promise authenticity, I can promise this is fast and simple to make--and I think, extremely delicious.

Provided by Chef John

Time 20m

Yield 2

Number Of Ingredients 13

½ pound baby spinach leaves
3 tablespoons white sesame seeds
1 tablespoon white sugar
1 tablespoon soy sauce, or to taste
½ teaspoon mirin
¼ cup mayonnaise
2 teaspoons white miso paste
1 tablespoon seasoned rice vinegar
2 (5 ounce) sushi-grade ahi tuna steaks
salt to taste
2 tablespoons black sesame seeds
2 teaspoons vegetable oil
1 tablespoon prepared ponzu sauce

Steps:

  • Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
  • While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
  • Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
  • Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
  • Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
  • Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
  • Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

Nutrition Facts : Calories 593.2 calories, Carbohydrate 20 g, Cholesterol 74.1 mg, Fat 39.7 g, Fiber 5.5 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1167 mg, Sugar 8 g

SPINACH & BROCCOLI SALAD WITH TUNA



Spinach & Broccoli Salad with Tuna image

Grape tomatoes, tuna and crumbled feta cheese offer a welcome contrast to the green in this spinach-broccoli salad.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings, 2-1/2 cups each

Number Of Ingredients 9

4 cups tightly packed baby spinach leaves
2 cups broccoli slaw
2 cups grape tomatoes
1 cup halved cucumber slices
1 small red onion, thinly sliced
2 cans (5 oz. each) white tuna in water, drained, flaked
1/2 cup KRAFT Buttermilk Ranch Dressing
1/2 cup chopped roasted red peppers
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Steps:

  • Cover platter with combined spinach and broccoli slaw.
  • Combine tomatoes, cucumbers, onions and tuna in large bowl. Add dressing; toss to coat. Spoon over spinach mixture.
  • Top with peppers and cheese.

Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g

BABY SPINACH SALAD WITH TUNA



Baby Spinach Salad with Tuna image

The 3 components of this salad can be readied ahead of time and later mixed together for a healthful lunch. For the freshest tasting salad, open the can of tuna right before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

2 tablespoons plain low-fat yogurt
1 to 2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
Coarse salt and ground pepper
3 ounces baby spinach (about 3 cups, loosely packed)
1/2 cup seedless red grapes, halved lengthwise
1/4 cup thinly sliced red onion (optional)
1 can (3 ounces) chunk light tuna packed in water
Flatbreads, for serving (optional)

Steps:

  • In a small bowl, whisk together yogurt, Dijon, and lemon juice; season with salt and pepper. Place dressing in a resealable plastic bag or airtight container. Place spinach, grapes, and onion, if using, in another airtight container (separate from dressing). Refrigerate, up to overnight.
  • Just before serving, drain tuna, add to salad, and toss with dressing. Include flatbreads, if desired.

Nutrition Facts : Calories 216 g, Fat 1 g, Fiber 3 g, Protein 27 g

FRESH SPINACH SALAD WITH SPICY TUNA



Fresh Spinach Salad With Spicy Tuna image

Make and share this Fresh Spinach Salad With Spicy Tuna recipe from Food.com.

Provided by Larawithoutau

Categories     Lunch/Snacks

Time 4m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 7

1 (5 ounce) can light chunk tuna in water, drained
1/2 tablespoon mayonnaise
1 tablespoon hot pepper relish
2 teaspoons monterey jack pepper cheese, shredded
2 cups baby spinach leaves, washed & torn
1/2 tablespoon red onion, diced
1 slice crisp bacon, crumbled

Steps:

  • Drain tuna. Combine mayonnaise & pepper relish, stir into tuna. Place spinach & diced onion in the bowl and top with tuna, shredded cheese & crumbled bacon.

GREEK SPINACH SALAD WITH TUNA



Greek Spinach Salad with Tuna image

Feta cheese, tomatoes, red onions and cucumbers give this big spinach salad with tuna its decidedly Greek flavor.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield Makes 4 servings, 2-1/2 cups each.

Number Of Ingredients 8

6 cups baby spinach leaves
2 cups grape tomatoes
1 cup chopped green peppers (about 1 large)
1 cup halved cucumber slices
1/2 cup thin red onion slices (about 1 small)
2 pouches (3 oz. each) albacore tuna
1/2 cup KRAFT Greek Vinaigrette Dressing
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Steps:

  • Place spinach on large serving platter or divide evenly among four salad plates; set aside.
  • Combine tomatoes, peppers, cucumbers, onions and tuna in medium bowl. Add dressing; toss to coat.
  • Spoon over spinach; sprinkle with cheese.

Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g

BALSAMIC TUNA SALAD



Balsamic Tuna Salad image

White tuna, garbanzo beans, veggies and balsamic dressing pack a protein, vitamin, and fiber punch for a healthy lunch that will stick with you.

Provided by DUBYANGE

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 13

1 (12 ounce) can albacore tuna in water, drained and flaked
1 (15 ounce) can garbanzo beans, drained and rinsed
½ cup halved black olives
½ English (seedless) cucumber, coarsely chopped
1 small red bell pepper, coarsely chopped
1 bunch green onions, chopped
1 bunch fresh parsley, chopped
½ cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 clove garlic
1 ½ teaspoons dried oregano
½ teaspoon coarsely ground black pepper
1 (10 ounce) bag fresh baby spinach

Steps:

  • Combine flaked albacore tuna, garbanzo beans, black olives, English cucumber, red bell pepper, green onions, and parsley in a bowl.
  • Blend balsamic vinegar, extra-virgin olive oil, garlic, dried oregano, and ground black pepper in a separate bowl using an immersion blender until garlic is pureed. Stir dressing into tuna and combine well. Serve over baby spinach.

Nutrition Facts : Calories 344 calories, Carbohydrate 31.8 g, Cholesterol 35.3 mg, Fat 12.6 g, Fiber 8.2 g, Protein 27.7 g, SaturatedFat 2.1 g, Sodium 763.3 mg, Sugar 7.3 g

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BROCCOLI AND SPINACH SALAD RECIPE - LOVEFOOD.COM
3.5 oz baby spinach; 14.1 oz tin of chickpeas, drained, rinsed and dried; 1 handful of cherry tomatoes (I like a mix of colours), halved; 5.3 oz cooked quinoa or brown rice ; 1 handful of seeds (such as pumpkin or sunflower), toasted, to serve; 1 large handful of bite-sized broccoli florets, stems sliced thinly; 3.5 oz baby spinach
From lovefood.com


TUNA, BROCCOLI AND SPINACH SALAD! | HEALTHY EATING RECIPES, HEALTHY ...
May 18, 2013 - Like most people, you know you should get more leafy greens, but if you’re anything like many of our clients, you don’t find it as easy to do as you’d like. Don’…
From pinterest.ca


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