Tuna-roni salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Macaroni |
| ½ | cup | Mayonnaise |
| 2 | teaspoons | Mustard -- prepared |
| ½ | teaspoon | Salt |
| dash | Black pepper | |
| 1 | teaspoon | Cider vinegar |
| 2 | cups | Cabbage -- shredded |
| 1 | medium | Carrot -- grated |
| ¼ | cup | Green pepper -- slivered |
| 7 | ounces | Tuna -- flaked and drained |
| 1½ | tablespoon | Onion -- shredded |
Directions
Prepare 2 hours in advance. Cook macaroni according to package directions, drain, and place in a large bowl. In a small bowl combine mayonnaise, mustard, salt, pepper, and cider vinegar. Pour over macaroni to keep it moist. Add 2 cups shredded cabbage (chopped in blender), grated carrot, and green pepper. Mix in well the tuna and onion. Cover tightly and chill.
Typos by Nancy Coleman.
Recipe By : Southern Living Magazine, October 1972 From: Marjorie Scofield Date: 12-06-95 (02:38) (160) Fido: Recipes
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