Make Ahead Tuna Garden Salad
|Shredded iceberg lettuce||1 Liter (4 cups)|
|Torn fresh spinach||750 Milliliter (3 cups)|
|Bean sprouts||500 Milliliter (2 cups)|
|Chopped sweet red pepper||125 Milliliter (1/2 cup)|
|Chopped green onions||125 Milliliter (1/2 cup)|
|Chopped celery||125 Milliliter (1/2 cup)|
|Tuna in water||2 Can (20 oz)|
|Red apples||2 Large, sliced|
|Capers||25 Milliliter, drained (2 tablespoon)|
|For creamy curry dressing|
|Plain yogurt||150 Milliliter (2/3 cup)|
|Mayonnaise||75 Milliliter (1/3 cup)|
|Granulated sugar||15 Milliliter (1 tablespoon)|
|Cider vinegar||15 Milliliter (1 tablespoon)|
|Curry powder||1 Teaspoon|
In large glass bowl, layer 2 cups (500 mL) of the lettuce, then spinach, bean sprouts, red pepper, onions and celery; top with remaining lettuce.
Cover with double layer of wet paper towels and seal with plastic wrap.
Refrigerate until serving time or overnight.
Creamy Curry Dressing: In small bowl, combine yogurt, mayonnaise, sugar, vinegar and curry; mix well.
Cover and refrigerate until serving time or overnight.
Just before serving, pour dressing over salad.
Drain tuna and arrange on top of salad.
Garnish with apple slices and capers.