No-name-yet Salad Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 each: 16 oz can peeled tomatoes,
1/2 cup: Chopped onion,
1/2 tsp: Celery seed,
4 each: Eggs, hard boiled
2 tbsp: Juice from peeled tomatoes,
1 each: 6 1/2 oz can tuna, mashed
2 tbsp: Dill relish,
2 tbsp: Mayonnaise, heaping
1 tbsp: Lea & Perrins,
2 tsp: Poupon or creole mustard,
1/4 tsp: Garlic powder,
1 tbsp: Olive oil,
Salt, to taste
2 tsp: Louisiana hot sauce,
2 tsp: Wine vinegar,
Directions:
Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped
hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill
relish. Add sauce (directions follow). If it is too soupy, add some
crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really
well, adding olive oil. Every time you add something, beat. Add all
ingredients, beat the hell out of them. Add to salad. From Justin
Wilsons "Outdoor Cooking With Inside Help"
Source from luhu.jp
hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill
relish. Add sauce (directions follow). If it is too soupy, add some
crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really
well, adding olive oil. Every time you add something, beat. Add all
ingredients, beat the hell out of them. Add to salad. From Justin
Wilsons "Outdoor Cooking With Inside Help"
Source from luhu.jp