Baby Greens with Tuna and Mixed Vegetables

I am sorry I haven’t written a helpful post in such a long time. I am finally starting to be able to eat ‘real food’ again, and things are starting to appeal to me. But it has been a long couple of weeks of yogurt and graham crackers. The baby is doing fine. We had our 12 week ultrasound on Friday and J. was able to see the baby for the first time. I have never seen him so excited.

I haven’t been very good about eating a low carb diet, as the only thing that I could stomach were simple carbs, bread, fruit, crackers, rice, noodles etc. But now that I am feeling better I am interested in fish and chicken, and lots of fresh vegetables and fruit. So I am transitioning to making better choices for me and baby.

Today I had a tuna salad. I have read quite a bit on pregnancy and high mercury levels. A pregnant woman should monitor mercury heavy foods and avoid ingesting too much. To say that in another way, you don’t need to cut these mercury heavy fish out of your diet, just eat them in moderation. Guidelines state no more than “12 oz of low mercury fish should be consumed weekly”

Baby Greens with Tuna and Mixed Vegetables

Baby Greens with Tuna and Mixed Vegetables (from Martha Stewart)

  • 4 cups (2 1/2 ounces) baby romaine lettuce
  • 3 cups (2 1/2 ounces) baby spinach
  • 3 medium carrots, peeled into ribbons (3/4 cup)
  • 1 yellow bell pepper, seeds and ribs removed, thinly sliced (1 cup)
  • 6 ounces cherry tomatoes, halved (1 1/2 cups)
  • 2 1/2 ounces radishes, thinly sliced (1/2 cup)
  • 3 scallions, thinly sliced crosswise
  • 1 6-ounce jar tuna packed in olive oil, drained, oil reserved for dressing (I like Tuna in Water)
  • FOR THE DRESSING
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon minced shallot
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon water
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon olive oil (reserved from tuna)

Directions

  1. Make the salad: Combine all of the salad ingredients in a large bowl.
  2. Make the dressing: Whisk together mustard, vinegar, shallot, lemon zest and juice, water, salt, and pepper. Add oil in a slow, steady stream, whisking until dressing is emulsified.
  3. Toss the salad with the dressing, and serve immediately.

Read more at Marthastewart.com: Baby Greens with Tuna and Mixed Vegetables

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