Ingredients
For the vinaigrette:
1 tablespoon finely chopped shallots
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 tablespoon honey
2 tablespoons olive oil
salt to taste
freshly ground black pepper

For the salad:
6 cups green leaf lettuce, washed and torn into bite-size pieces
2 cups grape tomatoes
6 tablespoons diced red onion

Instructions
For the vinaigrette:
1. Place all the ingredients in a bowl and gently whisk until blended.
2. Add the salt and pepper to taste.

For the salad:
1. Toss the greens with the vinaigrette in a bowl.
2. Transfer to a serving plate and garnish with the tomatoes and red onion.
Serving Size: 1 cup of salad with 2 tablespoons of vinaigrette

Nutrition Information (per serving)
Calories - 210
Carbohydrate - 7 g
Fat - 20 g
Fiber - 2 g
Protein - 3 g
Saturated Fat - 4 g
Sodium - 277 mg

Ingredients
For the orange-ginger vinaigrette:
2 tablespoons orange marmalade
2 tablespoons white wine vinegar
1 tablespoon finely grated, fresh ginger root
1 1/2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
salt to taste
freshly ground black pepper

For the grilled tuna:
4 tuna steaks, about 4 to 5 ounces each
nonstick cooking spray

For the green salad:
8 cups green leaf lettuce, washed and torn into bite-sized pieces
1/2 cup thinly sliced, sweet onion

Instructions
For the orange-ginger vinaigrette:
1. Place the marmalade, vinegar and ginger in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil and soy sauce. Season to taste with salt and pepper.
(This can be made in advance and stored in the refrigerator for up to 3 days.)

For the grilled tuna:
1. Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high.
2. Season the tuna steaks with salt and pepper.
3. Grill the tuna on both sides until it is cooked through, about 4 to 5 minutes per side, depending on the thickness of the tuna steaks.
(The tuna can be grilled in advance and stored in the refrigerator for up to 3 days.)

For the green salad:
1. Slice the tuna into strips and place them in a mixing bowl. Add the onion slices and half of the vinaigrette.
2. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the tuna and onion mixture on top.
Serving Size: 1 tuna fillet with salad

Nutrition Information (per serving)
Calories 249
Carbohydrate 9 g
Fat 11 g
Fiber 3 g
Protein 28 g
Saturated Fat 2 g
Sodium 294 mg