Summer Tuna Salad

Reviews (7)

Rated 4.7143/5 based on 7 customer reviews

Prep: 30 min
Cook: 00 min
Total: 30 min
Servings: 6

See step-by-step

Ingredients (10)

½ cup sliced celery
½ cup Grimmway® shredded carrots
¾ cup Hidden Valley^® Original Ranch^® Dressing
1 bag (10 ounces) Fresh Express® Hearts of Romaine
1 English cucumber chopped, peeled
2 cans (6 ounces each) Albacore tuna drained, flaked
2½ tablespoons freshly chopped dill
1 cup cooked bay shrimp or cooked, diced chicken breast
sugar snap peas stems removed
⅓ diced red onion

Steps (1)

Step 1
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.

For safe meat preparation, reference the USDA website.

For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Add a note

Reviews
(7)

Write a review

Rated 5 out of 5 by pansyrhonda from Good summertime meal I made the dish this summer. Easy to make and is perfect for a summertime meal.

Date published: 2017-08-07

Rated 5 out of 5 by suzannah1 from Good Alternative So you use Hidden Valley in place of mayo. This was an unexpected good alternative. My grandaughter takes her lunch to school and I am a tad bit afraid of her taking tuna salad, even though she uses a thermal bag and a frozen "keeper". With Hidden Valley I don't have to worry ! Plus it really does give the salad a different but yummy taste.

Date published: 2014-04-22