Garden Supper Salad
A fresh and vibrant garden salad featuring crisp lettuce, colorful vegetables, marinated artichokes, and tuna, perfect for light lunches or summer dinners with bright, tangy flavors.
Ingredients
Instructions
- Core, rinse, and thoroughly drain the iceberg lettuce. Refrigerate in a plastic bag or crisper.
- Peel and slice carrots. Steam until just tender and cool.
- Cut red bell pepper into chunks.
- Thinly slice green onions, cucumber, and mushrooms.
- Lightly steam the red bell pepper and green onions until tender and crisp.
- In a large bowl, combine the steamed vegetables, cucumber, and mushrooms.
- Drain the marinated artichoke hearts, reserving the marinade.
- Add the artichoke hearts to the bowl with the vegetables.
- Drain the water-packed tuna and add it to the salad.
- Add cherry tomatoes and sliced carrots to the bowl.
Nutrition & Diet Analysis (per serving)
288
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).