Beyond Lettuce

On our first night home from vacation, we decided to eat something quick that didn't require cooking and chose one of our favourites: tuna salad.

For some reason I'll never understand, when most people think of tuna "salad", they think of a can of drained tuna, mashed with a whole lot of mayo and a few measly pieces of celery as "vegetable" content. That's not our family tuna salad at all!

When we make a tuna salad, it's a real salad, full of greens, tomatoes, red peppers, cucumber, walnuts and tuna, topped off with my home-made dressing (a variation on French vinaigrette).

So what made this salad different?

Instead of my favourite, frizzy lettuce, we used ARUGULA.

We've bought arugula (I think it's called rocket in Britain and Oceania) before, but this was the first time it was the basic green in the salad. It's got a slightly spicy taste and combined with the other ingredients, it was absolutely fantastic.

I do not work for the arugula marketing board (does one exist??). I'm just a new convert. Try it, you'll like it!

And even more on the lettuce front:

Yesterday's supper salad was a fairly traditional Greek salad, made with romaine lettuce--also a real winner.

Today's message: Mix up your greens. You'll love them even more!