Tuna, Chickpea, and Beet Salad | Everyday Food with Sarah Carey

You can find all kinds of great packaged convenience foods on the grocery shelves these days. Of course, there are the old standbys — tuna, canned beans, broth — but now, whole cooked beets are popping up in the produce aisle. How cool is that? I’ll show you something even cooler: a recipe for a hearty, healthy dinner salad that is made using these time-saving ingredients. Seriously, it takes almost no effort to put together, so you can get your family fed in no time. I’d say that’s the perfect way to end a workweek!
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Recipe Ingredients:
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
2 cans (5 ounces each) light tuna packed in water, drained and flaked
1 head romaine lettuce, trimmed and cut into 1-inch wedges
3 ounces baby spinach (3 cups)
1 package (about 8 ounces) cooked beets, quartered
1 can ( ounces) chickpeas, drained and rinsed
Crusty bread, toasted (optional)
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Nutritional Info:
Per serv: 425 cal; 21 g fat; 24 g protein; 35 g carb; 8 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Tuna, Chickpea, and Beet Salad | Everyday Food with Sarah Carey