Ingredients 

Dressing: 

3 tbsp. freshly squeezed lemon juice, plus 1 tsp. grated zest 

2 tbsp. freshly squeezed lime juice, plus 1 tsp. grated zest 

2 tbsp. canola oil 

2 tbsp. grated yellow onion 

2 tsp. finely grated fresh ginger 

1 garlic clove, peeled and finely minced 

3 tbsp. soy sauce 

1/4 c. granulated sugar 

1 tsp. toasted sesame oil 

Salad: 

1-6 oz. can light tuna fish, packed in vegetable oil 

3 c. baby spinach, washed and spun dry 

4-5 radishes, trimmed and julienned  

4 green onions (scallions), trimmed and thinly sliced 

1/8-1/4 cup pickled ginger, drained and julienned 

Fresh ground black pepper, to taste 

Toasted sesame seeds, for garnish  

Directions: 

Preheat oven to 475 degrees.

Toss vegetables separately in a bowl (radishes, carrots, and turnips) with 2 tbsp. olive oil. Scatter each vegetable onto a large baking pan and sprinkle lightly with kosher salt. Roast until tender, about 10-12 minutes; set aside.

While vegetables roast, stir together ricotta cheese, lemon zest, and lemon juice in a small bowl. Season mixture with salt and pepper, to taste; set aside.

To make mint pesto, combine mint leaves, walnuts, salt, and olive oil in food processor. Process until smooth. Transfer to a small bowl and stir in Parmesan cheese. If pesto is too thick, thin it out by adding more olive oil.

To serve salad, heat a large skillet over medium heat with 2 tbsp. oil. Thinly slice radish and turnip greens (reserve carrot tops for another use) and toss them into the hot skillet. Cook until just wilted. Lightly salt and scatter the greens onto a platter, or divide between 6-8 salad plates. Mound roasted vegetables over greens. Top with a dollop of ricotta cheese mixture and drizzle with mint pesto.

Makes 6-8 servings.

Dressing: 

Whisk all dressing ingredients together in a small bowl. Set aside until needed, or refrigerate for up to one day.  

Salad: 

Drain oil from can of tuna. Transfer tuna to a small bowl and break into chunks with a fork.  Drizzle tuna with 1 tablespoon of above dressing; set aside.  

Turn spinach onto a large platter with a lip. Add dressing, reserving 2 tablespoons, and toss to evenly coat. Spread spinach out to cover platter; scatter julienned radishes on top. Scatter chunks of tuna over radishes and top with green onions and julienned ginger. Drizzle remaining dressing evenly over salad, season with freshly ground black pepper, and garnish with sesame seeds.  

Makes 2-3 servings.