Best 6 Spinach Romaine Salad With Tunafish Recipes

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Indulge in a culinary journey with our diverse collection of spinach and romaine salad recipes, each offering a unique blend of flavors and textures. From the classic Spinach Romaine Salad with Tuna Fish, a timeless combination of crisp greens, succulent tuna, and a tangy dressing, to the more adventurous Spinach and Romaine Salad with Warm Bacon Dressing, featuring crispy bacon, creamy dressing, and a hint of sweetness.

For a vegetarian delight, try the Spinach and Romaine Salad with Feta and Walnuts, where crumbled feta cheese, crunchy walnuts, and a zesty dressing create a harmonious balance. If you prefer a lighter option, the Spinach and Romaine Salad with Lemon Vinaigrette offers a refreshing twist with its citrusy dressing and a sprinkle of herbs.

Craving something hearty? The Spinach and Romaine Salad with Grilled Chicken is your perfect choice, featuring tender grilled chicken, a flavorful marinade, and a creamy Caesar dressing. And for a touch of Asian inspiration, the Spinach and Romaine Salad with Asian Dressing combines the vibrant flavors of soy sauce, rice vinegar, and sesame seeds for an unforgettable experience.

No matter your preference, our spinach and romaine salad recipes promise a culinary adventure that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

SPINACH/ROMAINE SALAD WITH POPPY SEED DRESSING & MANDARIN OR



Spinach/Romaine Salad With Poppy Seed Dressing & Mandarin Or image

I have been experimenting with different types of salads and dressings and have developed this very tasty combination of greens and dressing.

Provided by William Uncle Bill

Categories     Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 (10 ounce) can mandarin orange segments, drained
2 large granny smith apples, peeled, cored and cut into 3/8 inch cubes
1/4 cup lemon juice, freshly squeezed
1 bunch fresh spinach, trimmed, washed, remove stems and discard (about 10 ounces)
1 head romaine lettuce, washed, dried and torn into bite size pieces
1/3 cup pine nuts, lightly toasted
1/2 cup frozen orange juice concentrate
4 tablespoons six-year-old balsamic vinegar
6 tablespoons extra virgin olive oil
2 tablespoons liquid honey
2 teaspoons poppy seeds
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Steps:

  • SALAD - Drain oranges, place into a bowl and set aside.
  • Cube apples and place in a bowl.
  • Pour lemon juice over; mix well to coat to prevent from turning brown and let marinate for about 1 hour or longer.
  • Before using apples, drain any excess lemon juice.
  • Prepare spinach and Romaine lettuce; dry on paper towels, and add to a large bowl.
  • Add ice cubes and let chill for at least 1/2 hour to crisp.
  • DRESSING - In a glass jar with lid, add orange juice, balsamic vinegar, olive oil, honey, poppy seeds, Dijon mustard, salt, and pepper; shake well to blend.
  • TO SERVE - Remove ice from the greens and discard; drain any water.
  • Add apples and pine nuts and toss to mix well.
  • Add dressing mixture and toss to coat well.
  • Arrange spinach on individual salad plates and top with 3 or 4 Mandarin orange segments.
  • This dressing is also very good with young, mixed greens.

BABY SPINACH SALAD WITH TUNA



Baby Spinach Salad with Tuna image

The 3 components of this salad can be readied ahead of time and later mixed together for a healthful lunch. For the freshest tasting salad, open the can of tuna right before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

2 tablespoons plain low-fat yogurt
1 to 2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
Coarse salt and ground pepper
3 ounces baby spinach (about 3 cups, loosely packed)
1/2 cup seedless red grapes, halved lengthwise
1/4 cup thinly sliced red onion (optional)
1 can (3 ounces) chunk light tuna packed in water
Flatbreads, for serving (optional)

Steps:

  • In a small bowl, whisk together yogurt, Dijon, and lemon juice; season with salt and pepper. Place dressing in a resealable plastic bag or airtight container. Place spinach, grapes, and onion, if using, in another airtight container (separate from dressing). Refrigerate, up to overnight.
  • Just before serving, drain tuna, add to salad, and toss with dressing. Include flatbreads, if desired.

Nutrition Facts : Calories 216 g, Fat 1 g, Fiber 3 g, Protein 27 g

TUNA SPINACH SALAD



Tuna spinach salad image

Tuna spinach salad with tomatoes and mozzarella is a light, fresh and healthy lunch! Great served as a sandwich or wrap, with crackers for snacking or as a tuna melt!

Categories     Seafood

Time 10m

Number Of Ingredients 8

1 (5 oz.) can chunk light tuna, well drained (4 oz. dry weight)
1 cup fresh baby spinach, roughly chopped
1/3 cup plain Greek yogurt (see notes)
1/4 cup shredded mozzarella cheese
1 Roma tomato, seeded and chopped
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

Steps:

  • Combine all ingredients in a bowl until well mixed. Season to taste with extra salt and pepper and serve!

Nutrition Facts : Calories 157 calories, Cholesterol 44 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 21 grams protein, SaturatedFat 4 grams saturated fat, Sodium 422 grams sodium, Sugar 3 grams sugar

QUICK TUNA SALAD IN ROMAINE



Quick Tuna Salad in Romaine image

Provided by Food Network

Time 5m

Yield 1 to 2 servings

Number Of Ingredients 7

One 5-ounce can tuna, drained
2 tablespoons mayonnaise
1 small stalk celery, small dice
1 tablespoon diced red onion
2 teaspoons capers, drained
Juice of 1/4 lemon
Romaine lettuce leaves, for serving

Steps:

  • Combine the tuna, mayonnaise, celery, onion, capers and the lemon juice in a bowl. Scoop onto lettuce leaves.

SPINACH ROMAINE SALAD



Spinach Romaine Salad image

This is a hearty recipe from my mother-in-law! Make sure you drain and dry everything well. These are heavy ingredients and you want to keep it as light as possible so it will hang together.

Provided by lindsey.k.bell

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups dry spinach leaves, torn
1 -2 cup of shredded lettuce or 1 -2 cup the crispy part romaine lettuce
5 crisp bacon, slices broken into pieces
10 ounces , washed drained, and dry small curd cottage cheese
1 red onion, sliced
3/4 cup shredded swiss cheese
1 (8 ounce) can of mandarian oranges (well drained)
sliced mushrooms (optional)
1 (16 ounce) bottle poppy seed dressing

Steps:

  • Toss together spinach, lettuce, bacon, cottage cheese, onion, swiss cheese, oranges, and mushrooms.
  • Toss with dressing. Add as little or as much dressing as to taste.

ROMAINE AND SPINACH WITH BUTTERMILK DRESSING AND CROUTONS



Romaine and Spinach with Buttermilk Dressing and Croutons image

Put a spin on the classic Caesar salad with this salad that pairs tender baby spinach with crunchy romaine.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

2 thick slices country bread
1 tablespoon extra-virgin olive oil
Cayenne pepper
Coarse salt and ground pepper
1/2 cup buttermilk
1 tablespoon mayonnaise
1 anchovy fillet
1/2 small garlic clove
1/4 teaspoon Worcestershire sauce
2 hearts romaine lettuce, chopped
3 cups baby spinach (3 ounces)

Steps:

  • Preheat oven to 350 degrees. Tear bread into bite-size pieces. On a rimmed baking sheet, toss bread with olive oil and cayenne pepper. Season with salt and pepper. Bake until golden brown, about 8 minutes, stirring halfway through. Let croutons cool.
  • Meanwhile, in a blender, combine buttermilk, mayonnaise, anchovy, garlic, and Worcestershire sauce; season with salt and pepper. Puree until dressing is smooth, about 20 seconds.
  • In a large bowl, toss romaine lettuce and baby spinach with dressing. Top with croutons and serve immediately.

Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 1 g, Protein 3 g

Tips:

  • To save time, use pre-washed and chopped spinach and romaine lettuce.
  • Use canned tuna packed in water and drained for a healthier option.
  • Add some chopped red onion, cucumber, or celery for extra crunch and flavor.
  • For a creamy dressing, mix mayonnaise with Greek yogurt or sour cream.
  • Feel free to experiment with different herbs and spices to taste, such as dill, parsley, garlic powder, or onion powder.

Conclusion:

This spinach romaine salad with tuna is a quick, easy, and delicious meal that is perfect for busy weeknights. It is packed with protein, fiber, and vitamins, making it a healthy and satisfying choice. With its simple ingredients and customizable variations, this salad is sure to become a family favorite. So next time you are looking for a light and refreshing meal, give this spinach romaine salad with tuna a try – you won't be disappointed!

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