No-name-yet salad

Yield: 10 servings

Measure Ingredient
1 each 16 oz can peeled tomatoes
½ cup Chopped onion
½ teaspoon Celery seed
4 eaches Eggs, hard boiled
2 tablespoons Juice from peeled tomatoes
1 each 6 1/2 oz can tuna, mashed
2 tablespoons Dill relish
2 tablespoons Mayonnaise (heaping)
1 tablespoon Lea & Perrins
2 teaspoons Poupon or creole mustard
¼ teaspoon Garlic powder
1 tablespoon Olive oil
1 x Salt, to taste
2 teaspoons Louisiana hot sauce
2 teaspoons Wine vinegar

Chop tomatoes, Mix the ½ cup onion, ½ tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat the hell out of them. Add to salad. From Justin Wilson's "Outdoor Cooking With Inside Help"

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