Ingredients:
3 (6 1/2 ounce) cans tuna in water, drained
1 cup white seedless grapes, halved
1/2 cup chopped tomatoes
1/2 cup chopped celery
3 hard-boiled eggs, chopped
1 (8 ounce) cans sliced water chestnuts, chopped
1/2 cup raisins
2 apples, peeled and chopped
1 green peppers, chopped ( more or less to taste)
1 (2 1/4 ounce) cans sliced ripe olives, drained (optional)
1/2 cup chopped walnuts (or mixture of both) or 1/2 cup slivered almonds ( or mixture of both)
1 cup cracker barrel cheddar cheese ( shredded or cut into small cubes)
1/2 cup fresh mint, chopped
1/4 cup chives, chopped
3 green onions, sliced
2 tablespoons sesame seeds
1/4 cup parsley, chopped
3 tablespoons pimientos, chopped (optional)
2 tablespoons pickle relish
1/2 cup mayonnaise
1/2 cup plain yogurt
1 cup sour cream
2 tablespoons Dijon mustard
Directions:
In large bowl, gently toss all salad ingredients together.
In separate bowl, combine dressing ingredients, and whisk well.
Toss salad with dressing, and refrigerate at least 2 hours before serving.
Servings: 8
Time preparation: 180 min.
Time total: 180 min.