Crispy cracker tuna salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head romaine, Boston or Bibb lettuce, torn into bite-sized pieces | |
| 4 | Tomatoes, peeled and diced, divided | |
| 1 | Clove garlic, mashed | |
| ¼ | teaspoon | Salt |
| ½ | cup | Mayonnaise |
| 1 | cup | Sour cream |
| 1 | tablespoon | Red wine vinegar |
| ⅓ | teaspoon | Worcestershire sauce |
| 2 | cans | 6 1/2 oz Tuna, drained |
| 3 | Green onions -- cut into rounds | |
| 1 | Cucumber, peeled, seeded, diced | |
| 6 | Radishes, sliced | |
| 2 | cups | Cheese crackers, crushed |
| Salad dressing of your choice | ||
Directions
Note: Chicken or salmon may be used in place of the tuna.
In a chilled salad bowl place lettuce; place 2 diced tomatoes on lettuce. Mash garlic with salt; combine with mayonnaise, sour cream, vinegar and Worcestershire sauce; set aside. Break tuna into chunks over greens; scatter on chopped green onion rings, diced cucumber and sliced radishes. Pour on dressing; toss to coat well. Garnish with remaining diced tomatoes and crushed cheese crackers. Serves 4.
Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 5/7/95
Recipe By : Gwen Campbell, Sterling, VA From: Marjorie Scofield Date: 05-11-95 (160) Fido: Recipes