Speedy Tuna Salad
|Plain yogurt||8 Ounce (1 Carton)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Onion powder||1⁄4 Teaspoon|
|Dried dillweed||1⁄4 Teaspoon|
|Head of lettuce||1 Medium|
|American cheese||2 Ounce|
|Frozen cut green beans||2 Cup (32 tbs), cooked, drained, and chilled|
|Tomato||1 Large, cored and chopped|
|Canned tuna||2 1⁄2 Ounce, chilled and drained (1 Can)|
For dressing, in a small bowl stir together yogurt, parsley, sugar, onion powder, and dill weed.
Cover and chill while preparing the salad.
Rinse lettuce, and then drain well.
Tear lettuce into bite-size pieces.
Cube cheese in a large salad bowl combine lettuce, cheese, and green beans.
Spoon dressing over salad and toss.
Flake tuna into the salad bowl. Gently toss salad. Stir the dressing ingredients together in a bowl to evenly distribute the seasonings throughout the dressing before they're added to the salad.
Cover; chill while preparing the rest of the salad.