Donna's Grilled Tuna, Nectarine & Strawberry Spinach Salad with Peanut Satay Dressing

Dear Friends, March is Spring Break month and after a weary winter, many are traveling to warmer climates.  Our visitors are looking for quick, delicious and healthy fare and this salad delivers on every count!  The peanut satay and onion dressing adds a slightly spicy and exotic dimension which seems appropriate for our tropical environment.  Enjoy!  Best, Donna:

Donna's Grilled Tuna, Nectarine & Strawberry Spinach Salad with Peanut Satay Dressing

Ingredients:

Two 6 ounce tuna steaks

2 Tablespoons A Taste of Thai Peanut Satay Sauce

1 Tablespoon Ken’s Sweet Vidalia Onion Salad Dressing

4 cups baby spinach leaves

1 nectarine, chopped

6 – 8 strawberries, washed, leaves removed and sliced

1 pint yellow grape tomatoes, washed

1 red tomato, diced

2 avocados, sliced

¼ cup gorgonzola cheese, crumbled

¼ cup sliced almonds

½ red onion, chopped

Gluten-free croutons

Method:

Bring tuna to room temperature and drizzle with olive oil, season with salt and pepper, and grill to desired doneness.  Mix the satay sauce and onion dressing and set aside.  Mix rest of ingredients, add dressing, top with tuna and serve immediately.

Serves 2.

Copyright 2015.