Monday, January 19, 2009

Crunchy Tuna Salad

2 cans light tuna in spring water, drained
2 cups julienne-cut jicama
1 cup sliced celery
1 cup coarsely shredded carrots
1/2 cup chopped red onion
1 1/4 cup purchased ranch salad dressing
2 cans shoestring potatoes

In large bowl, combine all ingredients except salad dressing and shoestring potatoes; mix well. Add dressing; mix well. Serve immediately, or cover and refrigerate up to 4 hours. Just before serving add shoestring potatoes.

Grandma used to make this all the time and it is tasty


squick said...

Wow mom! I am impressed you actually posted something.

Mary said...

oh be quiet