Saturday, August 28, 2010

Chopped Salad with Tuna

I woke up this morning thinking about this salad I used to make occasionally. It's from the South Beach Diet by Arthur Agatston, M.D. I'm going to change it up just a bit.

Here's the original recipe:

South Beach Chopped Salad with Tuna

1 can (6 oz) water-packed tuna
1/3 cup chopped cucumber
1/3 cup chopped tomato
1/3 cup chopped avocado
1/3 cup chopped celery
1/3 cup chopped radishes
1 cup chopped romaine lettuce

4 teaspoons extra-virgin olive oil
2 tablespoons fresh lime juice
2 cloves garlic, finely chopped
1/2 teaspoon black pepper

To make the salad: Layer the tuna, cucumber, tomato, avocado, celery, radishes, and lettuce in a decorative bowl.

To make the dressing: Mix the olive oil, lime juice, garlic, and pepper. Drizzle over the salad.

Serves 1

Yes- that's the real recipe. Seems somewhat obvious, but I guess it helps to have step-by-step directions.

Anyway, here's how I'm changing it up:
I picked up about 1.5 pounds fresh yellowfin tuna steaks that I had baked at the store (there are 4 of us eating this for dinner). I'm using ruby red grapefruit in place of the lime and will add some of the fruit to the salad too. I also won't be using radishes because I don't like them.

For dessert we're having Cherry Jell-o Surprise. Here's the original recipe:

Strawberry Jell-o Surprise

2 cups pretzels, broken and crushed
1 1/2 sticks margarine, melted
3 tablespoons sugar
8 oz cream cheese
8 oz cool whip
1 cup sugar
1 large or 2 small packages strawberry Jell-o
2 cups boiling water
2 containers frozen strawberries

1- Mix pretzels, margarine and 3 tablespoons sugar together. Pat into a 13 x 9-inch pan. Bake at 400° for 8 minutes.
2- Mix the cream cheese, cool whip, and 1 cup sugar together. Spread on top of cooled pretzel crust.
3- Boil 2 cups of water. Add the strawberry Jell-o and mix in the frozen strawberries. Let the Jell-o set up a little. Pour over the cheese mixture. Regrigerate.
Note: some of the cool whip can be reserved to cover the top of the Jell-o mixture.

Since I called this Cherry Jell-o Surprise, it's safe to assume I'm using cherry in place of strawberry. I also picked up some fresh cherries that I'll use in place of the frozen strawberries. Additionally, I'm using 1/3 less fat cream cheese. In place of cool whip I'm using 1/2 cup plain Greek yogurt, 1/2 cup sugar, and 1 teaspoon vanilla. I may try to use either Splenda or Stevia instead of sugar, but won't decide for sure until I'm actually making the dessert.

As always, I'll let you know how it all turns out.

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