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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe makes a lot, but it’s a great thing to have on hand in the fridge. After school snack, side dish, light lunch, this salad is multi useful. Everyone is different with mayonnaise. I don’t like a whole lot of mayo, I think it over powers all the other flavors, plus it gets soggy. So this recipe is what I like… feel free to use as much mayo as you like. Sometime Ilike to throw in different ingredients, like when the kids are gone... I like sliced hearts of palm and artichoke hearts. Ingredients:
1 lb egg noodles |
2 (6 ounce) cans tuna in water, drained |
1/2 cup low-fat mayonnaise |
3 celery ribs, diced |
1 large shallot, diced |
2 tablespoons dijon mustard |
2 teaspoons dried dill weed |
salt and pepper |
Directions:
1. -Prepare 1 pound of pasta.
2. -Drain tuna well
3. -Add all ingredients and mix together.
4. -Chill 2 hours before serving.
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