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Pomegranate, tuna and strawberry vinaigrette salad

Salads10100 minutes4 people
1/52/53/54/55/5 (22 votes)
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By Irene Arcas

Now on vacation eastern we usually eat a lot, more than we usually eat. In my case, I am going on vacation to my father's town, which is in Albacete and there we will eat barbecue for several days. So when we return, it will be time to eat a little lighter.

That is why I wanted to bring you this salad today, which is a little more special than the usual ones. You will be surprised above all by the touch of our strawberry vinaigrette (Taking advantage of the fact that we are in season), you will see how simple it is and the amount of varieties that you can make salads. With the amounts that I put for the vinegar, you will get 500 ml of vinegar that you can talk perfectly for several months in a well-closed glass bottle / glass jar.

Of course, you have to be careful that the vinegar must rest about a week before you can consume it.

Pomegranate, tuna and strawberry vinaigrette salad

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The vinaigrette of this salad surprises with its fruity touch.

  • Irene Arcas
  • Recipe type: salads
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the strawberry vinaigrette:

  • 500 g of cider vinegar
  • 15 g of sugar
  • G strawberries 200

For the salad:

  • 200 g of mixed lettuces
  • 1/2 pomegranate
  • 2 cans of tuna in olive oil (2 x 80gr.)
  • salt to taste

Preparation

  1. We will start by preparing the strawberry vinaigrette. We wash the strawberries well and remove the stem. Cut them in half and put them in a deep glass container. Add the vinegar, cover it with plastic wrap and marinate at room temperature for 2 hours.

  2. We put the strawberries with the vinegar in the glass. We add the sugar and program 20 minutes, spoon speed, left turn, temperature 100º.

  3. When the time is up, we take the basket and strain the vinegar. Once the vinegar has been strained, we crush the strawberries with a spoon in the basket so that they finish releasing all their juice.

  4. We cover well the jars where we have introduced the vinegar. We have to let it rest for 1 week in a dark place, where it does not get light.

  5. In a large bowl we spread the lettuce well. Place the pomegranate grains on top and add salt. Then we put the cans of tuna with its oil and, to finish, we water it with our strawberry vinegar.

Equivalences with TM21

thermomix equivalences


Discover other recipes of: Aperitif, Celiac, Salads and Vegetables, Easy, Lactose intolerant, Egg intolerant, Less than 15 minutes, Summer recipes, Regime, Sauces

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  1.   marten said
    ago 12 years

    You are right, after these parties we will have
    to eat a little lighter and this salad promises and as I am very vinegar I would really like to make it.
    Thank you very much and see you soon.

    Reply to Marta
    1.    Irene Thermorecetas said
      ago 12 years

      Yes Marta, I think we are all the same ... too many excesses lol. So you have to start creating new salads, so as not to get tired. You will tell us how are you!

      Reply to Irene Thermorecetas
  2.   Mcarmen said
    ago 12 years

    I love all your recipes, I have already made several, I will make this one too.

    Reply to Mcarmen
    1.    Mayra Fernandez Joglar said
      ago 12 years

      Hi Mcarmen,

      thanks for following us! You already know that if you have any questions you can leave us a comment and we will help you.

      I hope you tell us your results with this recipe.

      Kisses!

      Reply to Mayra Fernández Joglar
  3.   Snow said
    ago 12 years

    How long can strawberry vinegar be kept?
    Being the season I would like to save for the winter.
    Thank you

    Reply to snows
    1.    Irene Thermorecetas said
      ago 12 years

      Well, if you vacuum pack it, several years. And if not, put it in the fridge and I would tell you about 3-4 months (keep in mind that vinegar is a great preservative).

      Reply to Irene Thermorecetas