Tuna Apricot Salad Recipe

Name: Tuna Apricot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SALAD; 1 (14 ounce) can apricot halves; 4 cups lettuce, torn; 4 cups spinach, torn; 1/2 cup celery, thinly sliced; 1/2 cup carrot, grated; 1 small red onion, sliced in rings; 2 (7 ounce) cans tuna, well drained; 2 small tomatoes, cut in eighths; 1/4 cup macadamia nuts, coarsley chopped; APRICOT SOY DRESSING; 3/4 cup mayonnaise; 3 tablespoons lemon juice; 3 tablespoons reserved apricot syrup; 1 1/2 teaspoons soy sauce; 1/8 teaspoon dried ginger

Servings: persons

SALAD
1 (14 ounce) can apricot halves
4 cups lettuce, torn
4 cups spinach, torn
1/2 cup celery, thinly sliced
1/2 cup carrot, grated
1 small red onion, sliced in rings
2 (7 ounce) cans tuna, well drained
2 small tomatoes, cut in eighths
1/4 cup macadamia nuts, coarsley chopped
APRICOT SOY DRESSING
3/4 cup mayonnaise
3 tablespoons lemon juice
3 tablespoons reserved apricot syrup
1 1/2 teaspoons soy sauce
1/8 teaspoon dried ginger

1
Drain apricots and reserve 3 tablespoons syrup for the dressing.
2
Toss together the lettuce, spinach, celery, carrot and onion rings in a salad bowl.
3
Place tuna in the centre of the greens.
4
Arrange tomatoes around the edge of tuna, alternating with the apricot halves.
5
Sprinkle with nuts.
6
Serve with Apricot Soy Dressing.
7
For Dressing, thoroughly blend all ingredients together using beater or whisk. Makes about 1 cup.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: SALAD, 1 (14 ounce) can apricot halves, 4 cups lettuce, torn, 4 cups spinach, torn, and more.

Yes, Tuna Apricot Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuna Apricot Salad

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