Vidalia® Onion and Tomato Salad with Grilled Tuna Recipe
Make Half Your Plate Fruits & Veggies
| Sweet Vidalia® onions come into season in mid-April. Pair them with greenhouse-grown, on-the-vine tomatoes for this light summer salad that’s topped with grilled ahi tuna. Perfect for a backyard luncheon! | ||
| Recipe Cost for 4 People: $10.76 ($2.69/serving)* | ||
| Preparation Time: 30 minutes | ||
Dressing
Salad
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| Heat grill. Whisk together dressing ingredients in a small bowl. Cut tuna into 1” chunks and place on 2-3 skewers; brush lightly with olive oil. Season lightly with salt and pepper. Grill skewered tuna until desired doneness; remove from grill. In a large bowl, toss dressing with all vegetable ingredients. To serve, divide salad on four individual plates; top with tuna. Complete this Healthy Plate: Serve with an 8 oz glass of non-fat milk and a slice of rustic whole-grain bread. |
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| Serves: 4 | ||
| Fruits & Veggies per Serving 1.75 Cup |
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| Nutrition Information per Serving: | ||
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| Calories: 160 Total Fat: 6g Saturated Fat: 1g % of Calories from Fat: 34% % Calories from Sat Fat: 5% |
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Protein: 16g Carbohydrates: 11g Cholesterol: 20mg Dietary Fiber: 3g Sodium: 260mg |
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| MyPlate Contributions | ||
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| Vegetables Fruit Grain Protein Dairy |
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1.75 cup 0 cup 0 oz 2 oz 0 cup |
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| Each serving provides: An excellent source of protein, vitamin A, vitamin C, riboflavin, vitamin B6, potassium and phosphorus, and a good source of thiamin, folate, vitamin B12, and magnesium. | ||
*Retail prices, Boulder, Colorado, and online, September 2012-March 2013
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