Summer Tuna Salad

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

Reviews (11)

Rated 4.6364/5 based on 11 customer reviews

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.

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Reviews
(11)

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Rated 4 out of 5 by Ronilynn73 from Great lunch treat I used chicken instead of tuna for this . I plan on trying tuna next.

Date published: 2019-05-07

Rated 4 out of 5 by Digigirl1 from Summer Salad I haven't tried this recipe yet, but it is on my lunch list for this week, this looks so lite and refreshing. I am thinking of trying salmon in lieu of the tuna, stay tuned.

Date published: 2019-04-25