Disclaimer: This is not my pantry. My pantry is better stocked ...
This week, my search through Donna Hay's cookbooks lead me to a great salad with main ingredients right from the kitchen pantry cupboard. It's a good thing too, as I was out straight all day doing housework, sewing quilt blocks for a church raffle quilt, and making and delivering a chicken pot pie for an ailing friend. By the time I got done with all that dithering about, I needed a fast and easy supper for SB and myself.
I almost feel guilty for posting this recipe, but the I Heart Cooking Club challenge this week was to make something using things that you have stocked in your pantry ... and who am I to buck the challenge ???
I wonder what everyone else is coming up with ... check the link out to see for yourself!
White Bean and Tuna Salad
a recipe from Donna Hay's NEW FOOD FAST
4 - 6 oz. fresh baby spinach leaves, washed and spun out
12 oz. can cannellini beans, drained and rinsed
12 oz. can tuna packed in oil, drained
1 large seedless cucumber, chopped into bite-sized chunks
2 - 3 large tomatoes or 12 cherry tomatoes, chunked
2 tbsp. fresh parsley, chopped
2 tbsp. olive oil
2 tbsp. fresh lemon juice
black pepper and Kosher salt, to taste
Making the Salad:
1. Whisk together the olive oil and lemon juice with a pinch of black pepper and set aside.
2. Divide the rest of the ingredients between four salad plates, making a pretty salad.
3. Drizzle the dressing over top, sprinkle on some Kosher salt and black pepper.
4. Serve with crusty bread and a glass of wine.
5. Take it easy!
I'm gonna straighten out this closet one of these days ... wink!
Fibber McGee's Closet