The Summer of Salads

I tend to eat salads for lunch or dinner a lot, especially in warmer weather.  Most of the salads I eat are some form of protein thrown on a bowl of spring mix, plus dressing--possibly an extra veggie or two if I find a carrot or celery in the fridge to chop up.

Pretty often, it's just a can of tuna, drained (I put it in the fridge first to chill) over spring mix, plus balsamic dressing.  If I'm lucky, I have hard-boiled eggs or olives in the fridge.  Yummy.

Poor Girl's Nicoise, kinda.
Over at Table for One not too long ago, Solitary Diner made the Thai Steak Salad from Cooking Light, and she made it look so easy (not to mention tasty) that I had to try making one of the others from the issue.  I present to you. . .

. . . Farro, Green Bean, and Fennel Salad with Tuna.

 Recipe here.

It pretty much took the time they said it was going to, and it did turn out tasting pretty good.  I did have trouble finding non-precooked farro, and as usually happens with rice, it boiled over while it was cooking.  (My stove's burners retain heat too long, and they won't cool to simmer fast enough. I forget that I have to switch to the opposite burner set to the right temp.)  I also wound up making the whole box because it was too hard to divide.  The other half is in the freezer for future salads, I guess!

Also, I did not find oil-cured olives as listed in the ingredients, so I just used kalamatas.  I like those.  It made for a nice, light-tasting salad overall. I did not taste the dijon mustard in the dressing, so my best guess is that it just is there to cut the fat in the dressing.  I did use the recommended brand of tuna, and it is very mild.  My one complaint about the tuna is that the cans had unusual rims that did not work well with my can strainer.  Olive oil everywhere.

Would I make this salad again?  Definitely.  I even could sub in other veggies or protein with this base and dressing.

But maybe not until I'm done eating the leftovers.



Solitary Diner said…
Oooh...looks yummy! It's interesting that you had a hard time finding non-precooked farro, as I couldn't find precooked farro in my city. It seems like the US gets a lot of products before Canada, and some never make it to us at all.

Will have to try this salad when I'm not feeling so tired. For now, sleep.
Kate P said…
Thanks, S.D.! Definitely make this recipe when you have the energy. And when you aren't starving, because the farro takes a while to cook. (And hey, you have regular farro so you can follow the actual directions! Yay!) I had a drink and some extra green beans--always buy extra green beans, right?--while I was waiting for the farro to cook, and then I mixed everything else up while it was cooling.
Sara said…
I've never used a can strainer for tuna (well... back in the before times, naturally, or when we feel especially sorry for a cat). As long as the lid isn't one of those shmancy ones with the ring to pull up, and as long as you don't have a shmancy can opener that opens the can on its seam on the side, it's easy peasy. Just cut the lid entirely off with the can opener, leave it on top, press in the middle of the lid, invert over sink and continue to press until dribbles end. :)

Even if it does have a shmancy pull
tab lid, ignore it and get out the can opener.

Mmmm.... I need to eat more salads.
Kate P said…
Sara--thanks for the suggestion! It honestly had not occurred to me that I *could* use a pop-top can lid for straining--or that the can opener would work on it. (It really was an odd can. Those sustainable/eco-friendly tuna cans are just too fancy for their own good.) I'll have to try that.

You definitely could alter this recipe to suit your dietary needs. It might taste good even just with omitting the tuna, and not having to sub anything in. Unless you want more protein, of course.

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