You can make this salad ahead of time to save for later.
- 2 cups carrot, raw, chopped (or any of your favorite raw vegetables)
- 2 1/2 cups celery, raw, chopped (or any of your favorite raw vegetables)
- 1/4 cup vinegar (or an equal amount of lemon juice or juice from 2 lemons)
- 1 tablespoon cooking oil (olive, canola, or vegetable oil)
- 1/2 teaspoon dried dill (or 1 tablespoon fresh dill)
- 1 teaspoon garlic, chopped (or 1/4 teaspoon garlic powder)
- 6 ounces tuna, in water (light, drained and flaked)
- 1, 15 ounce can white beans (or your favorite beans)
- 2 tablespoons Parmesan cheese (grated)*
- Wash and trim vegetables. Chop into bite size pieces. Place in large bowl.
- Combine vinegar, dill (or other herbs), garlic and oil. Pour over vegetables.
- Drain and rinse beans. Break up tuna into smaller chunks.
- Combine vegetables, beans and tuna; toss gently.
- Marinate salad overnight to combine flavors.
- Chill and serve as a light summer lunch or as a picnic side dish.
- Use salad to fill a pita for a crunchy sandwich.
- Serve on fresh, washed, leafy lettuce.
- Add cooked rice or pasta.
- Try it with balsamic vinegar or ½ cup of your favorite salad dressing.
- Be creative, and try different herbs and veggie combinations!
This recipe contains milk.
*If you are allergic to milk-based cheese, try soy-based cheese or other dairy-free alternatives.
Cut Down on Choking:
For kids 2-4 years old, serve food in the following way:
- Cook celery and carrots until they are soft, so you can pierce them with a fork. Chop them into 1/2-inch pieces.
- Take the white beans out of the portion you serve the children. Whole beans choking hazards.