Tuna Vegetable Salad

Serves 4

Ingredients

6½ oz can tuna, packed in water

2/3 pound cauliflower, cut into ½ inch cubes and steamed 7 minutes

½ pound green beans, trimmed, cut in half, and steamed 5 minutes

½ cup red onion, thinly sliced, slices quartered

2 Tbsp minced fresh parsley (or 2 tsp dried parsley)

1 tomato, cut into 8 wedges and each wedge halved

½ cup Robb Ross red wine vinegar and oil dressing
or other vinaigrette of your choice

Procedure

Steam the vegetables. Drain the tuna well and toss all the ingredients together in a bowl. Chill several hours before serving to let the flavors mix.

Notes

This keeps very well for several days in the refrigerator.

The original recipe called for 2/3 pounds of red bliss potatoes. We substitute cauliflower to lower the carb level.

Source

Adapted from Terry Joyce Blonder's For Goodness Sake