Chopped Green Salad with Tuna

Shannon Irish
I love to cook, because seriously who wants to take four kids to a restaurant? All kidding aside, I love to try to new foods and my family is usually pretty open to my ideas.
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Updated: 7/21/2020

The combination of crisp vegetables and soft tuna and egg makes a delicious main-dish salad.

Serves: 4 Save

Ingredients (12)

  • 4 slice bacon
  • 1/3 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 4 cup coarsely chopped (1/2-inch) iceberg lettuce
  • 1 cup (1/2-inch) diced cucumber
  • 2/3 cup fresh or frozen peas, thawed
  • 1/4 cup chopped flat-leaf parsley
  • 4 green onions (white and light green parts), thinly sliced
  • 1 (5-ounce) can or pouch tuna in water, drained and flaked
  • 2 hard-cooked eggs, coarsely chopped

Directions

  1. In a large skillet, fry bacon over medium-low heat, turning often, until crisp and brown. Transfer to paper towels to drain. Tear into small pieces.
  2. In a small bowl whisk buttermilk, mayonnaise, salt and pepper until smooth.
  3. In a large bowl, combine lettuce, cucumber, peas, parsley, onion and tuna; add buttermilk dressing and toss to combine. Transfer to serving plates; sprinkle with bacon and eggs.

Pomegranate Martini

The Bar

Ingredients (6)

  • 1 oz. Ketel One Vodka
  • 1 oz. Pomegranate Juice
  • 0.75 oz. Blanc Vermouth
  • 0.75 oz. Dry Vermouth
  • Dried Apple Garnish
  • Pomegranate Seed Garnish
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