1tsp. Dijon mustard (use wheat/gluten-free if needed)
1/8tsp.salt
6oz. baby spinach
1/4cupred onionhalved and thinly sliced (1/2 cup total)
5button mushroomssliced
1avocadodiced
1tomatodiced, or use 1 orange, sliced
6 .4oz.chunk light tuna packed in water (sold in pouches rather than cans),drained, or use white beans or chickpeas
Instructions
For the dressing, whisk together the oil, vinegar, honey, mustard, and salt until the ingredients emulsify (combine and thicken).
In a large serving bowl, combine the remaining ingredients. Toss it with the dressing just before serving it.
Notes
Do Ahead or Delegate: Prepare the salad dressing, slice the onion and mushrooms, dice the tomato or slice the orange.Scramble Flavor Booster: Add a handful of toasted walnuts or pine nuts for some extra crunch, and season the salad with grated Parmesan cheese and/or freshly ground black pepper.Tip: If you're making vinaigrette dressing and you find that you're out of vinegar, consider substituting grapefruit or lemon juice for the vinegar. They are both acidic, and will impart a taste similar to vinegar.Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!Nutritional Information Per Serving (% based upon daily values): Calories 220, Total Fat: 14g, 22%; Saturated Fat: 2g, 10%; Cholesterol: 25mg, 8%; Sodium: 360mg, 15%; Total Carbohydrate: 11g, 4%; Dietary Fiber: 7g, 28%; Sugar: 6g; Protein: 14g
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Fall, Gluten-Free, High Fiber, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, No-Cook, Nut-Free, Picnic, Potluck/Buffet, Salads, Side Dish, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian, Winter