I want to start taking a salad to work for lunch and put one of the foil packs of Tuna over it with some dressing. I am looking for a salad dressing recipe that would be fairly healthy and fit well with this type of salad.

Thanks!

-- Jeremy

I want to start taking a salad to work for lunch and put one of the foil packs of Tuna over it with some dressing. I am looking for a salad dressing recipe that would be fairly healthy and fit well with this type of salad.

Thanks!

-- Jeremy

I think a lot depends on your individual taste and the size of your salad.
Also, how good of a cook you are matters as well...

I would recommend a recipe along the lines of:
1/4 cup white wine vinegar, balsamic vinegar, red wine vinegar
2 to 4 teaspoons Dijon mustard
2/3 to 3/4 cups extra-virgin olive oil

1/4 cup white wine vinegar, balsamic vinegar, red wine vinegar, or aged sherry wine vinegar 2 to 4 teaspoons Dijon mustard 1 teaspoon kosher salt plus more Freshly ground black pepper 2/3 to 3/4 cups extra-virgin olive oil

While Dijon mustard is often a bit higher in kcals, teaspoons are low enough it shouldn't matter..the concern here nutritionally is simply in the oil. If the amount of oil is simply too much for you (that recipe is for a larger salad so you could just wing it with those same ingredients depending on size) or that isn't your kind of dressing try something like this:

3 tablespoons rice wine vinegar
2 teaspoons light soy sauce
1/4 teaspoon kosher salt
2 tablespoons peanut oil
1/2 teaspoon sesame oil
1/4 cup water
A good solid pinch of sugar really helps too, but isn't necessary.
Sesame seeds are great in this too (toast them first to bring out the oils..they shouldn't add more than 20 kcals!)

Same method as before, blend all the ingredients IN to the vinegar...I would think that some lemon to balance out the vinegar might be nice here, yo ucould simply spritz it on to your salad just before you eat it (also lemon is great on tuna).

Heres another one that might work if you're in the mood for a light ranch-type dressing, this might also be your best bet if you're taking it to work. The vinegar/oil dressings will seperate if stored for a few hours..this one will keep better:

1/2 cup plain low fat yogurt
1 tablespoons grated red onion
1 tablespoons chopped parsley leaves
1 tablespoons chopped or snipped dill or 1 teaspoon dried dill
1/2 tablespoon lemon juice, from a wedge of fresh lemon
1/2 clove garlic
salt and pepper to taste

I happen to generally keep fresh chives on hand but not dill, and I'm sure that would work splendidly here. Other than the yogurt, there aer really only negligible calories in the rest of this recipe, and as I mentioned before lemon is great on all seafood.

Honestly I've never tried any of these recipes as they are written, I tend to simply mess around with the ingredients until I get what I'm after...but I've used these techniques and similar styles and have had great success (although admittedly I'm not a big fan of salad).

Well, truth be told, just about the only salad dressing I use is fresh pico de gallo salsa (tomato, onion, jalapeno, cilantro, S & P, lime juice). It tastes great and is as good for you as possible!

Search for "salad dressing" under the JSF search tool. There are endless recipes and links for recipes with very low calories that have been provided in many threads.

1 teaspoon extra virgin olive oil
1 teaspoon safflower oil
1 teaspoon lemon juice
1 teaspoon balsamic vinegar
a pinch of italian seasoning

stir... pour... enjoy

If you use the flavored tuna, or flavorful crunchy toppings, you don't need dressing.

I have a feeling your salad would taste good with chunks of olives and maybe a bit of chopped celery. Add some oregano and you're done.