I’m so jealous of people who are natural cooks. You know, people who don’t need recipes or measuring cups. My friend, Meg, is one of these people. She is a pescitarian who cooks wonderfully easy, organic, and healthy meals. Last week I was introduced to this simple, delicious salad that Meg created on the fly.
After vacationing in South Carolina last week and eating lots of fried fish and hush puppies, I’m trying to step back and go healthy this week. This is the perfect lunch recipe for a week like this. It’s easy to make to take to work. It’s also inexpensive and makes you feel good.
Meg’s Tuna Cranberry Salad
All to taste–
Albacore tuna (in water)
Add romaine lettuce to your salad bowl. Add small bites of tuna and dried cranberries. Cover with cottage cheese. Toss.