Title: Tossed Supper Salad
Categories: Salad Main
Yield: 4 Servings

DRESSING
1	c	Salad oil
1/2	c	Cider vinegar
1	ts	Salt
1	ts	Sugar
1/2	ts	Onion salt
1/4	ts	Crushed tarragon
1/4	ts	Paprika
1/4	ts	Dry mustard
1/4	ts	Celery salt
1/8	ts	Garlic salt
1/8	ts	Ground black pepper
SALAD
2		Cans tuna, 6 1/2 oz each
1/2		Head of lettuce
1	c	Spinach leaves, washed
1	c	Diced celery
3/4	c	Chopped green pepper
1/2	c	Cooked green peas
4		Sweet pickles, chopped
4		Radishes, thinly sliced
2		Hard-cooked eggs, sliced
2	tb	Chopped pimento
2		Tomatoes, rinsed and cut into eighths
1	ts	Salt
		Tomato wedges
		Ripe olives

For dressing, put oil and vinegar into a jar. Mix salt, sugar and seasonings. Add to jar, cover, and shake well. Refrigerate until needed. Shake well before using.

For salad, drain tuna well and seperate into small chunks. Put into a bowl. Toss tuna with 1/2 C prepared dressing. Cover and refrigerate for 1 to 2 hours.

Tear lettuce and spinach into pieces and put into a large bowl. Add celery, green pepper, peas, pickles, radishes, eggs and pimento. Add the tuna with its dressing and tomatoes. Sprinkle with salt. Toss lightly until ingredients are mixed and lightly coated with dressing. Add more dressing if desired. Garnish with tomato wedges and olives.

previous

next