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Mediterranean Salmon Salad
2 cans or pouches (5-ounces) skinless, boneless Pink Salmon
¼ cup red wine or herb dressing or your favorite dressing
8 ounces dry rotini or spiral pasta
2 cups cherry tomatoes, halved
2 cups diced cucumber
1 cup cubed Mozzarella cheese
½ cup pitted Kalamata olives
¼ cup drained capers
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
¼ cup shredded Parmesan cheese
Prepare pasta according to package directions. Set aside to cool. Combine pasta, salmon, tomatoes, cucumber, Mozzarella cheese, olives, capers, basil, parsley and Parmesan cheese. Toss pasta gently with dressing. Garnish with fresh basil or parsley sprig if desired.

Southwest Tuna Salad
1 (2.6-ounces) pouch of Chunk Light or Albacore Tuna (if using cans, drained and chunked)
½ cup black beans, drained and rinsed
¼ cup low-fat Ranch dressing
1/4 cup Mexican cheese blend, shredded
2 ½ cups (4-ounces) lettuce, washed and torn
½ cup whole kernel corn
¼ cup salsa
In a large salad bowl place lettuce, tuna, beans, corn and ranch dressing. Top with salsa and cheese. For two small salads, divide all ingredients in half.

Tuna and Salad Pita Pockets
1 medium tomato, cut into ½ inch dice
1 small carrot, peeled and shredded
6 ounces of Solid White Albacore Tuna in Oil
⅛ teaspoon salt
Freshly ground black pepper
2 pita breads
2 Tablespoons olive oil
8 cups lightly packed tender lettuce, such as Boston Bibb or red or green leaf, torn into bite-size pieces
2 teaspoons red wine vinegar
In medium bowl, toss together the lettuce, tomato, carrot and tuna. Drizzle the oil over the salad and toss again. Sprinkle on the vinegar, salt and pepper to taste; toss again. Cut the pitas in half to make four pockets. With tongs, fill each pocket with about two cups of the tuna and salad mixture. Serve at once so the bread doesn’t become soggy.

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26400 Woodfield Road #189, Damascus MD 20872 | Tel: 202.966.5557 | EIN 52-1571905

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