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.
Rated 4 out of
5 by
Ronilynn73 from
Great lunch treatI 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 SaladI 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.