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Vinaigrette Tuna Salad

Posted By Journey11 On January 17, 2011 @ 4:06 pm In All Recipes,Low-Fat,Meat Salads | No Comments

Combine all and mix well. The flavor is best if you let it sit in the fridge for a few hours to blend. I like to serve it up on either a hard Jewish rye bread or in a whole wheat pita pocket with a slice of sharp cheddar cheese and toast it on my George Foreman grill. Then I add alfalfa sprouts, but lettuce would be good too.

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