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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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âMy husband and I and our six childrenâand now their spousesâare seafood lovers, and this combination of ingredients never fails to get âwows.â Itâs great for summer picnics accompanied by a fresh baguette,â says Maryalice Wood of Langley, British Columbia. Ingredients:
2 medium cucumbers, peeled, seeded and coarsely chopped |
1 large tomato, coarsely chopped |
1 large onion, coarsely chopped |
1 large green pepper, coarsely chopped |
1 large sweet yellow pepper, coarsely chopped |
1/2 pound cooked small shrimp, peeled and deveined |
1 can (6 ounces) pitted ripe olives, drained and sliced |
1/2 cup cubed part-skim mozzarella cheese |
2 cans (6 ounces each) chunk tuna, drained |
dressing: |
1/4 cup white vinegar |
1/4 cup crumbled feta cheese |
2 tablespoons minced fresh parsley |
2 tablespoons minced fresh oregano |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup olive oil |
Directions:
1. In a large bowl, combine the first eight ingredients. Gently stir in the tuna. In a small bowl, combine the vinegar, feta cheese, parsley, oregano, garlic, salt and pepper. Whisk in the oil. Pour over salad; do not toss. Cover and refrigerate for at least 1 hour. Toss just before serving. Yield: 10 servings.
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