1 (20 oz.) can pineapple chunks
1 (6 oz.) can tuna, drained
1 c. cucumbers, sliced
1/8 c. minced onions
1/3 c. imitation mayonnaise
1/2 tsp. seasoned salt
1/4 tsp. dill seed
Grape tomatoes for garnish
Drain pineapple, and rinse well.
Saute onions long enough to brown (a few minutes) let cool for 10 minutes.
Mix all ingredients except dill seed.
Line salad bowl with your favorite crisp salad greens. (I use both baby spinach and romaine lettuce)
Add tuna mixture
Sprinkle with dill seed, garnish, and serve
2 c cold cooked brown rice
1 c cold cooked wild rice
6 oz smoked mussels or smoked scallops
1/2 c diced red bell pepper
1/2 c diced yellow or green bell pepper
1 c diced peeled cucumber
3 T light mayonnaise
3 T light sour cream
1 T chopped fresh dill, or 1 tsp dried dill weed
1 T fresh lemon juice
1/4 tsp freshly ground pepper
Combine the rices, mussels, peppers, and cucumber in a large bowl.
In a small bowl, combine the remaining ingredients; mix well.
Toss with the rice mixture.
Serve immediately or chill.
Serve at room temperature.
4 hard boiled eggs
1 can white beans, rinsed and drained
3 T chopped olives
2 T diced chives
1 t Dijon mustard
hot pepper sauce to taste
1/2 t black pepper
8 slices of cucumber
1 large tomato, cut in 8 wedges
1 T lemon juice
1/4 t salt
2 t light olive oil
In a mixing bowl, coarsely chop the eggs.
Add the beans.
Spread the olives on a paper towel and blot well, then add them to mixture.
Add the chives, mustard, hot sauce and 1/2 teaspoon ground pepper. Using a fork, mix until salad is well combined.
Arrange 2 lettuce leaves on each of 4 salad plates.
Mound one-fourth of the egg salad in the center of each plate. (ice cream scoop works like a charm for this)
Place the cucumber and tomatoes in a mixing bowl. In a small bowl, whisk the lemon juice with 1/4 teaspoon salt until the salt dissolves, then whisk in the oil.
Add pepper to taste.
Pour the dressing over the vegetables and toss to coat.
Arrange 2 cucumber slices and 2 tomato wedges on each plate around the salad.
1/2 cup Water
1 cup Cider vinegar
Non-nutritive sweetener equivalent
2 tbsp Dill pickle, chopped fine
1 1/2 tsp Salt
2 cup Cucumbers, sliced thin
1 Stack celery, sliced thin;
Boil water, vinegar, sweetener, pickle, and salt. Place cucumbers and
celery, slices in glass jar; pour boiling liguid over; cover and
refrigerate overnight. Drain before serving.