A veggie heavy, crisp and crunchy salad perfect for a picnic. Also works as a sandwich if you prefer, just add some bakery fresh bread. A family recipe.
Servings – 8 (1/2 C) Calories per – 150 Equipment – Knife and cutting board. A medium mixing bowl. Rubber spatula. Measuring cup. Small pot to boil eggs. Stovetop
- 6.5 ounce Tuna Pouch, drained fully
- 1 C Celery, diced
- 1 C Carrots, grated
- 1 small Shallot, small dice, approximately 2 T
- 2 Eggs, hardboiled and chopped, allowed to cool
- 1 C salad dressing (I use Miracle Whip)
- 4 oz Shoe-string fries. Kettle chips are an excellent substitution. Crunchy and Salty.
- Salt and Pepper, dash each
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- Sous Chef prep work. Boil, chop et al.
- In mixing bowl, add all the ingredients except the shoe string potatoes. Mix.
- Cover the bowl and allow to chill at least 2 hours.
- Plate the salad in a pleasing round, cover with the shoestring potatoes and Serve.
Bon Appetit.
