Baby Spinach Salad with Tuna

Ingredients

• 2 Tbsp plain low-fat yogurt
• 1-2 teaspoons Dijon mustard
• 1 Tablespoon fresh lemon juice
• 3 oz. baby spinach (about 3 cups, loosely packed)
• 1/2 cup seedless red grapes, halved lengthwise
• 1/4 cup thinly sliced red onion
• 1 can (3 oz.) chunk light tuna packed in water
• (Optional flatbreads, for serving)
• Salt & ground pepper

Instructions

• In a small bowl, whisk together yogurt, Dijon mustard & lemon juice; season with salt & pepper.

• Place this dressing in a resealable plastic bag or airtight container.

• Place spinach, grapes & onion (if using) in another airtight container (separate from dressing). Refrigerate, up to overnight.

• Just before serving, drain tuna, add to salad & toss with dressing. Include flatbreads with salad if you want.