Chopped Green Salad with Tuna

Chopped Green Salad with Tuna
Teresa Blackburn
  • Yield: 4 servings


4slices bacon
1/3cup buttermilk
1/4cup mayonnaise
1/4teaspoon coarse salt
Freshly ground black pepper
4cups coarsely chopped (1/2-inch) iceberg lettuce
1cup (1/2-inch) diced cucumber
2/3cup fresh or frozen peas, thawed
1/4cup 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


  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.

Recipe by Jean Kressy

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Nutritional Info *per serving

  • Calories 251
  • Fat 16g
  • Cholesterol 129mg
  • Sodium 561mg
  • Carbohydrate 9g
  • Fiber 3g
  • Protein 16g