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sliced celery
½ cup
Grimmway® shredded carrots
½ cup
¾ cup
Fresh Express® Hearts of Romaine
1 bag (10 ounces)
English cucumber chopped, peeled
1
Albacore tuna drained, flaked
2 cans (6 ounces each)
freshly chopped dill
2½ tablespoons
cooked bay shrimp or cooked, diced chicken breast
1 cup
sugar snap peas stems removed
diced red onion
⅓
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
In a small bowl, mix the dressing together with the dill until well blended. In a large bowl, combine all the lettuce, tuna, cucumber, carrots, celery, apple, and onion, with the dressing and toss until evenly coated. Serve garnished with the snap peas.
