Posted by: Stephanie Tuck | February 15, 2011

Chop Chop: The Stephanie Salad

This post is a big one for me, a big reveal.  Those of you who know me well have probably experienced The Stephanie Salad, a huge (as in HUGE) salad I’ve been refining and shaping for so many years it’s comical. The Stephanie Salad debuted in high school and it was a hit out of the gate. Paul Wessel, (cute neighbor/friend/athlete/romantic-tension-buddy) used to ask for it by name and his moniker stuck. Since then, though my range as a cook may be limited, I’ve dived deeply into the salad niche. It’s my vertical. I hate to brag, but I am a Saladologist, The Marquise de Salad. And now, after guarding my recipe as tightly as Coca Cola does its secret formula, I’m letting go of the apron strings and sharing.

And so, drum roll please, here is the Stephanie Salad:

1 head Boston or Red Leaf lettuce

1 endive, chopped

1/2 cup radicchio, shredded

1 red pepper, chopped

1 yellow pepper, chopped

1/2 cup raw purple cabbage, chopped (adds great color!)

1 carrot, chopped

3 scallions, chopped

1 small handful of raisins

2 cups grape tomatoes, each tomato cut in half

1/4 cup toasted pine nuts

1 cup penne pasta, cooked al dente (8 minutes) and then rinsed for 2 minutes in cold water

1 can solid white tuna in water

1 tbs. real mayonnaise

1 tbs. Dillweed – when you make the tuna, add mayo and generous amounts of dried dill. So nice.


1 tbs. dijon mustard

balsamic vinegar

olive oil


Serves 6-8. I’ve made this salad for friends,  parties,  family, and myself  (a billion times.)  If I’m solo, this will be my food for the day;  lunch/afternoon snack/dinner.  The Stephanie Salad has tons of greens and veggies plus a healthy mix of carbs and protein. Bam, your nutrition is covered for the day…and you won’t feel deprived. (One note: best if eaten the day it’s made – dressed salads suffer ignoble deaths overnight in the refrigerator.) Meanwhile, just because it’s funny, take a look at this story about how women are often depicted, alone,  laughing wildly when eating a salad (!), So leafy greens are a darn good time? My salad is good, but I can’t say it’s a party in a bowl. It’s just good stuff that’s good for you.

Do you have a go-to salad you love to make? Let us all know – leave a comment! xxooSteph


  1. So excited to try this salad! I am adding one that I had recently that was so amazing also. You MUST try it.

    Kale Medicine Salad

    1 bunch Lacinato kale
    1-2 ripe avocados
    1 zucchini
    1/2 large beet
    1 bunch basil
    2″ Ginger root
    2″ tumeric root

    1 clove garlic, pressed
    1/4 cup olive oil
    Celtic sea salt to taste
    Green powder to taste (see below)
    Lemon juice (I’ve found that 1 and 1/2 lemons seems to work well. Adjust to your own taste)
    Agave Nectar (to taste)

    Mix dressing ingredients in a small bowl with a fork or whisk until smooth. Place finely chopped kale in a large bowl, pour on dressing and massage with love and gratitude. The massaging softens the kale. De-pit avocados and slice into cubes, chop or shred the beet, zucchini, tumeric and Ginger root and add to bowl. Add the basil leaves, whole or chopped.

    Recipe note: This yummy and highly potent and nourishing meal is rich in chlorophyll, essential amino acids (protein) and minerals. Eaten regularly the body will begin to ask for it. Vitamineral Green powder by Healthforce Nutritionals is highly recommended, or Spirulina is also excellent and readily available.


  2. This all inspired a great, healthful salad last night! Just chopping up what I had around, adding apple for more crunch and flavor. Apple combined with good balsamic made the rest of my chopping mediocrity shine. Thank you


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