Tuna, Artichoke, and Roasted Red Pepper Salad


  • 2 cups chopped bagged fresh baby spinach
  • 1 (12-ounce) jar marinated quartered artichoke hearts (such as Reese)
  • ¼ cup chopped fresh dill
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • + 2 more ingredients
    • 2 (5-ounce) cans albacore tuna in water, drained and flaked
    • 1 (12-ounce) jar roasted red bell peppers, drained and chopped

1. Drain artichokes, reserving 2 tablespoons marinade. Coarsely chop artichokes. Combine artichokes, reserved marinade, dill, and next 4 ingredients in a large bowl. Add spinach, tuna, and roasted peppers, tossing well. 2. Serve with: Feta Pita Crisps

View full recipe at SpringPad


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