Tuna Vegetable Salad

 

Serves 4

 

Ingredients

 

6 oz can tuna, packed in water

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

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

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

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