Tuna and Avocado Salad
2 each Large hard-boiled eggs
2 teaspoons Louisiana hot sauce
1 cup Avocado -- mashed
1/2 cup Onion -- chopped
1 each 6 1/2 oz can tuna (in water)
2 tablespoons Mayonnaise (maybe 3 Tbs)
2 tablespoons Dill relish
Fresh lemon juice
Salt to taste
Peel eggs and mash real well with a regular dinner fork (more or less
mince them). Peel avocado and squeeze 1/2 lemon on it to keep from
Then mash real well with fork. Mix these two ingredients real well.
Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce.
Tuna Italiano Insalata
3 tablespoons Red wine vinegar
1 large Clove garlic -- minced
1 teaspoon Dried basil
1/2 teaspoon Salt
1/4 teaspoon Sugar
Freshly ground pepper
4 teaspoons Olive oil
2 cups Cooked, drained -- bow tie or
1/2 cup Drained, flaked -- water-packd
2 ounces Low-fat jack or cheddar
Cheese -- diced in 1/4 inch
1 cup Halved cherry tomatoes
1/4 cup Thinly sliced red onion
1/4 cup Thinly sliced celery
3/4 cup Steamed broccoli flowerettes
1/2 cup Sliced, canned or thawed
Frozen artichoke hearts
1/4 cup Chopped parsley
1. To make dressing: In small container with tightly fitting lid,
combine dressing ingredients.
2. Cover tightly and shake thoroughly to mix.
3. To make salad: In large bowl combine salad ingredients, except
4. Pour dressing over all and toss to mix.
5. Chill at least 1 hour.
6. To serve, arrange salad in serving bowl lined with endive spears.
Tuna Party Salad
2 Envelopes of gelatin
1/2 cup Cold water
1 cup Chili sauce
3 tablespoons Lemon juice
1 cup Mayonnaise
1 cup Whipping cream -- whipped
1 cup Ripe olives -- quartered
1 cup Celery -- finely diced
2 cans Tuna -- drained
Soften gelatin. Heat sauce to boiling. Remove from heat and add softened gelatin and stir until dissolved. Add lemon juice. Chill until partly congealed. Fold in mayonnaise, cream, olives, celery and tuna. Pour into a two quart casserole.
Refrigerate until firm.
Tuna Taylor Salad
1 6-1/2 oz can Tuna
Drained & flaked
1/2 cup Swiss cheese -- shredded
1/2 cup Celery -- chopped
2 tablespoons Onion -- finely chopped
1/4 cup Mayonnaise
1/4 cup Sour cream
16 slices Rye bread
In a bowl combine the tuna, cheese, celery, onion, mayonnaise, sour cream, and pepper (to taste). Spread on the bread and serve at once. Makes 8 sandwiches.
Tuna-Macaroni Supper Salad
8 ounces Elbow macaroni
1 cup Mayonnaise
1/2 cup Italian-style dressing
1 tablespoon Prepared mustard
2 cups Thin -- pared cucumber slice
1 1/2 cups Diced tomato
1/2 cup Diced green pepper
1/4 cup Coarsely chopped green onion
1 teaspoon Salt
1/8 teaspoon Pepper
14 ounces Solid-pack tuna (2 cans) -- drained/broken into
1 Hard-cooked egg -- chopped
Cook macaroni as label directs. Drain; rinse with cold water. In large
bowl combine mayonnaise, Italian dressing and mustard; mix well. Add
cucumber, tomato, green pepper, green onion, salt, pepper, tuna, and
macaroni; toss to mix well. Refrigerate, covered, until well chilled -
about 4 hours. Just before serving garnish with hard-cooked egg and
UPTOWN SUPPER SALAD
1 pound (3 medium) potatoes -- - cut into 3/4-inch
1 pound Chicken breasts -- - (boneless and skin
cut into 1/3-inch strips
3/4 cup Red wine vinaigrette -- dressing (prepared)
1 1/2 cups Halved cherry tomatoes
1/2 cup Chopped red onion
1 can Sliced ripe olives -- drained
(2 1/4 ounce can)
4 Romaine lettuce leaves
1/3 cup Crumbled blue cheese
In 3-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water 5 minutes. Add chicken; bring to boil, reduce heat, cover and cook about 10 minutes until potatoes are tender and juices run clear when chicken is pierced. Drain thoroughly. Add remaining ingredients to potatoes and chicken except lettuce and cheese. Toss gently over low heat just until warm. Line platter with lettuce; spoon mixture onto lettuce. Top with cheese. (Salad also can be served chilled.)
12 ounces vermicelli
1/2 cup sweet pickle juice
6 ounces French salad dressing
2 garlic cloves -- mashed
1 tablespoon poppy seeds
1 teaspoon celery seed
1 teaspoon caraway seed
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 pound diced celery
1 bunch green onions -- chopped
1/4 cup fresh parsley -- chopped
Break vermicelli into 1" pieces, and cook according to package directions. Mix pickle juice, French dressing, garlic, and seasonings and pour over warm vermicelli. Chill. One hour before serving, add celery, green onions and parsley.
Vidalia Onion and Carrot Salad
3/4 pound carrots -- grated
1/2 cup Vidalia onions -- finely chopped
--- Dressing: -----
1/2 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon wine vinegar
black pepper -- to taste
1 tablespoon fresh mint
1/2 teaspoon cumin seed
* Use Vidalia onions or other sweet onions such as Walla Walla, Maui,
Imperial Sweet or Texas 1015.
1. Grate carrots coarsely; place in serving bowl along with chopped onions.
2. In a small bowl combine olive oil, lemon juice, wine vinegar and black pepper to taste. Mix with wire whisk until blended. Add chopped fresh mint and mix well.
3. Pour dressing over carrots and onions and toss well.