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TANGY TUNA SALAD
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| 8 Portions 3 (6 Oz. Cans) Plus 1 (3 Oz. Can) Water Packed Tuna Drained and Chilled Place in large mixing bowl. 2 Fresh Green Onions Sliced Thin 1/2 Cup Celery Chopped Fresh Add to tuna. 1/3 Cup Water Chestnuts Canned Sliced Drained Chop coarsely. Add to tuna. 1 1/3 Cups Tangy Salad Dressing Add. Mix well. Cover. Refrigerate until serving. The dressing should bind the other ingredients together and make a spreadable mixture without being wet or soupy. The water chestnuts add texture and the herbs in the dressing will be evident. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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