Spinach-Tuna Dinner Salad

1. 1

   In a large mixing bowl, add the spinach leaves, tuna, and salad dressing.

2. 2

   Don't be too fat-phobic; keep the sunflower oil and do not drain the tuna unless you feel like it's too oily.

3. 3

   Personally, after measuring it, I find that it doesn't impact the calories too much by removing the oil and, frankly, it tastes better with it.

4. 4

   Season with freshly ground black pepper and toss with a pair of tongs.

5. 5

   NOTE: You do not need to add salt to this salad, not even a little, since pre-packaged salad dressings contain a substantial amount of sodium already.

6. 6

   Similarly, the canned/packet tuna has a decent amount, too.

7. 7

   Toss until the salad dressing is evenly distributed.

8. 8

   Shred the cheese and dice your large tomato into sixteenths.

9. 9

   Add the tomato and cheese to the mixed greens and toss again.

10. 10

    Optionally, spritzing the tomato pieces with some balsamic vinegar (I have a small sprayer) can add a nice acidic note to the salad.

11. 11

    This creates a large dinner salad that is very satisfying.

No additional tips available.