Good Morning Readers,
We have big plans this evening. Brandon is cooking as one of the “100 Men Who Cook”. Every year a 100 of the town’s male chefs reach into their recipe boxes and cook for all attendees. This charity event rose over $42,000 dollars last year for the Boys and Girls Club! In light of the festivities and the ungodly amount of food that will be consumed this evening, something light for lunch is definitely in order. This delightfully yummy and light dish serves 4 people and is an inspiration from one of my favorite cooking websites, Epicurious.
Ingredients
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon chopped garlic
3 oranges, peeled and chopped
1 red onion, thinly sliced
1 9-ounce can tuna packed in water and drained
1/4 cup chopped fresh cilantro
8 cups spinach leaves
1/3 cup slivered almonds, toasted
Whisk together the olive oil, vinegar and chopped garlic in a bowl until blended together. Disperse spinach leaves evenly on each plate. Mix together the oranges, red onion, tuna, cilantro, salt and pepper. Spoon tuna mixture evenly over spinach leaves. Sprinkle cooled, toasted almonds over the spinach leaves. Drizzle dressing onto the tuna salad and serve. Enjoy!
1/4 cup red wine vinegar
1 tablespoon chopped garlic
3 oranges, peeled and chopped
1 red onion, thinly sliced
1 9-ounce can tuna packed in water and drained
1/4 cup chopped fresh cilantro
8 cups spinach leaves
1/3 cup slivered almonds, toasted
Whisk together the olive oil, vinegar and chopped garlic in a bowl until blended together. Disperse spinach leaves evenly on each plate. Mix together the oranges, red onion, tuna, cilantro, salt and pepper. Spoon tuna mixture evenly over spinach leaves. Sprinkle cooled, toasted almonds over the spinach leaves. Drizzle dressing onto the tuna salad and serve. Enjoy!
