Monday, February 27, 2012

Tuna and Lentil Salad {Menu Plan Monday}



This hardly constitutes a recipe since it is mostly dump and stir but I must share it here because I love it so much.  The tangy vinegar mixed with spicy onions and creamy lentils makes my perfect in-a-rush lunch.  I usually just eat it right out of the bowl but it is also nice on a bed of red leaf lettuce.  It is also perfect for meatless Friday meals during the Lenten season just double the amounts.


INGREDIENTS
One can lentils, rinsed and drained
1 can tuna, packed in olive oil, undrained
1/4 onion, diced I prefer red onion)
1/4 cup red wine vinegar
kosher salt

PROCESS
In a medium mixing bowl, stir all ingredients together. 
I usually add more vinegar as it is quickly soaked up by the lentils.
Serve over lettuce, on crackers or simply eat out of the bowl!


*******
The March 2012 issue of Martha Stewart's Everyday Food magazine, entitled The Budget Issue, was really inspiring me over the weekend so I plan to make several new recipes from there.

MONDAY~ Cauliflower and Cheddar Soup (p. 21) with big greek salads
TUESDAY~  Spaghetti and meatballs
WEDNESDAY~ Leftovers
THURSDAY~ Hot Dogs and raw veggies with ranch dip
FRIDAY~ Cuban Black Beans (p. 42) and rice
SATURDAY~ Black Bean and Cheese Quesadillas (p.44) with chips and salsa
SUNDAY~ Must-Go (as in everything left in the fridge must go!)


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2 comments:

  1. Sounds yummy! I love the idea of an everything must go day!

    ReplyDelete
  2. Looks fantastic, easy recipes are always great for a lazy day and if they're tasty like this one, even better!!!

    ReplyDelete

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