we are back - summertime salads - cool lunches

nI have taken some time off during this Pandemic to just "do."  Sometimes, you just need a little break to just do nothing.   We have organized our house, revamped our bathroom floors, sink hardware, etc.  They look marvelous.

I admit I have been a little depressed during this pandemic.  I am a people person.  It is so hard to stay away from friends & families.   I feel like we are in some type  of time warp.   Stuck in time, just waiting to be let out of our bubble.

My spirits were lifted today.  I got to do a Zoom recipe with Ashley King of KTHV 11 "The Vine."   She is pictured with me on top of this page.   I was appearing the first Monday each month of the show.  I really miss the in-person connection and meeting new friends.   Today, we shared some cooler lunches that you can make right at your office.   All you need is a refrigerator to keep your items cool until you are ready to mix.


P.S.  The segment is due to air possible Monday, July 13Th, 2020.  As soon as it does, I will post the link to the live segment.   This will show you exactly how we came up with these delicious recipes.


In fact, I was at the office today when we filmed this segment via Zoom.  I made two different tuna salad recipes, along with my new addiction, my spinach watermelon salad!    it is so delicious and good!  I made it the first time by accident.   I'm allergic  to strawberries and I wanted a pretty pinkish spinach salad.  So, in goes the watermelon.   We enjoyed it so much, I  make it often.

For the Tuna Salads, I made one my standard that I like to make.  The other was a Southwest Tuna Salad.  It contained chilled tuna, chilled sweet yellow corn, salsa, green onion stems, lemon juice, lemon inverted olive oil, crispy bacon, and sharp cheddar cheese.  If you like black beans, you can throw those  into the  mix.   The main thing I want to emphasize is............................................DITCH THE MAYO!    If you use the olive oils and lemon juice for your base, it is less heavy and you will not  have as many calories.   You just add a large spoon of salsa.  Salsa is low calorie and it is delicious with the tuna. 

I only use the Starkist Albacore White Tuna pouches in water!   It is the best tuna and you won't have the grease.  Be sure and chill your tuna pouches.   As soon as you buy them at the market, store them and keep them in the fridge.   This really makes the best Tuna Salad.    Tuna Salad doesn't have to contain mayo and dill pickle relish.  Switch it up.   You will be pleasantly surprised!

In my every day tuna I like to use the tuna, a hard boiled egg, Parmesan cheese, green onion leaves, tomatoes (pre-seasoned with garlic pepper), garlic pepper, black pepper, lemon juice & almonds.  It makes for a delish light lunch.   Serve it up with your favorite club crackers, chips, or just by itself!

Watermelon Spinach Salad

Ingredients:

Baby Spinach
Parmesan Cheese
Garlic Pepper
Black Pepper
Watermelon chunks   
Lemon Juice
Lemon infused Olive Oil
Crispy Bacon 
Tomatoes
Green Onion Leaves
Cashews

To Make:

In a large bowl add in your fresh baby spinach.   Season with several good shakes of Lowry's garlic pepper.  Trust me, Lowry's is the best.
Add in about 1/4 cup of green onion leaves (make sure they are fresh.)  These give pretty color and a little heat.
Add in about 1/2 cup of pre-cooked crispy bacon.  (Cook your bacon crispy - place in fridge to chill  for about 30 minutes and then crumble)
Here's the best part:   Top your watermelon with black pepper!  Yes, black pepper!  Once you start eating black pepper on watermelon, you won't go back!
Top with about 1/2 cup of the Shredded Parmesan Cheese
Add in the watermelon, toss in the tomatoes (I pre-season and slice mine with the Lowry's garlic pepper)
Add in about 1 tablespoon of lemon Juice and Lemon Infused Extra Virgin Olive Oil for the dressing.  Top with Cashews.  I use the flavored Pomegranate Cashews!  Delish!

Toss and serve!  --  This salad is so delicious!  We have been serving it often at the office.  It goes well with any meat, or by itself!

Pat's Tuna Salad

Ingredients:
3 packages large of the Starkist Albacore White Tuna in water
1 Teaspoons of Lemon Juice
2 Teaspoons of Lemon Infused Olive Oil  (EVOO)
Green onion Leaves --  about 1/4 cup 
1/4 cup sliced almonds -- or just throw in as many as you like.  Don't over bear the salad.
1 Chopped Boiled Egg
1/4 cup Parmesan Cheese Shredded
2-3 Cherry tomatoes sliced and pre-soaked in Lowry's garlic pepper
Black Pepper -- a pinch or two

To Make:
Place your tuna in a large bowl
Fold in all ingredients and then add in your lemon juice & lemon olive oil and mix together.  Add in almonds o top and serve!      Make sure that you have chilled all your ingredients before serving.   I usually let mine chill for 30 minutes to 1 hour.

Southwestern Tuna Salad

3 packages large of the Starkist Albacore White Tuna in water
1 Teaspoons of Lemon Juice
1 Tablespoon of mild salsa
Green onion Leaves --  about 1/4 cup 
1/2 can of chilled sweet yellow corn
2-3 Good dashes of Lowry's Garlic Pepper
2-3 dashes of Black Pepper
2-3 sliced cherry tomatoes 
1/2 cup Sharp Cheddar Cheese

To Make:
Place your tuna in a large bowl
Fold in all ingredients and then add in your lemon juice & salsa  and mix together.  Fold in your other ingredients and stir.   Top with Cheddar Cheese.      Make sure that you have chilled all your ingredients before serving.   I usually let mine chill for 30 minutes to 1 hour.

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