Sometimes a full dinner just seems to be too much. Yet a sandwich just isn’t striking a cord either. What to do? A salad, of course.
One of our favorite salads in the summer has to be my awesome Chef Salad. This massive salad has everything but the kitchen sink and will easily feed six hungry people. Yeah, that’s a salad.
If you’ve been around a while, you know that when it comes to Friday Night Suppers, you know we are Old School Catholics. As children, both Hubby and I lived in pre-Vatican II households. Fish Fridays. And even after Vatican II, Egg Salad Sandwiches, Fish Sticks and Tuna Sandwiches were common.
I’ve come a long way from my mother’s meatless Fridays. This beautiful, refreshing Friday Delight is a perfect example of simple elegance. A little spice, a little wine, and warm Nana Bread. Perfect for serving on the back patio.
Spicy Ranch Tuna Salad
3/4 cup Celery
1/3 cup Baby Carrots
2 (5 oz) cans White Tuna in water
1/2 cup Ranch Dressing
1 tablespoons Hot Buffalo Wing Sauce
Cracked Black Pepper
Dice celery and carrots into small pieces, set aside.
Drain tuna, empty into a mixing bowl. Flake the meat Add diced vegetables, toss to mix well.
In a small bowl, whisk together the Ranch Dressing with Wing Sauce. Taste and adjust heat as desired. Pour dressing over the tuna mixture.
Cover and refrigerate until well chilled.
Line salad plates with lettuce leaves. Scoop about a half a cup of the tuna salad into a small bowl to form a nice rounded mound. Invert on the lettuce lined plate. Season with fresh cracked pepper, serve and enjoy.
Great with warmed Nana Bread and crisp white wine.