|Celery||1 Cup (16 tbs), thinly sliced|
|Cooked peas||1 1⁄2 Cup (24 tbs)|
|Diced carrots||1 1⁄2 Cup (24 tbs), cooked|
|Potatoes||6 Cup (96 tbs), cooked and cubed|
|Diced beets||1⁄2 Cup (8 tbs), cooked|
|Canned tuna||6 Ounce, drained|
|Chopped boiled ham||1 Cup (16 tbs)|
|Mayonnaise||2 Cup (32 tbs)|
|Anchovies||1 Can (10 oz) (Flat Variety)|
|Anchovies||1 Can (10 oz) (Rolled Variety)|
|Cornichons||3 Small, thinly sliced (Miniature Cucumber Pickles)|
In a large mixing bowl combine all the vegetables, except the beets.
Add the tuna and ham.
Stir in the mayonnaise, mixing gently but thoroughly.
Add the beets.
Transfer to a serving platter.
Garnish with the anchovies and pickles.
This salad can be prepared a day in advance, covered with plastic wrap and refrigerated until serving time.
Serving size: Complete recipe
Calories 5813 Calories from Fat 3558
% Daily Value*
Total Fat 396 g608.5%
Saturated Fat 42 g209.9%
Trans Fat 0 g
Cholesterol 685.2 mg228.4%
Sodium 5072.7 mg211.4%
Total Carbohydrates 341 g113.5%
Dietary Fiber 56 g224%
Sugars 43.8 g
Protein 229 g457.8%
Vitamin A 704.7% Vitamin C 563.7%
Calcium 121.8% Iron 209.4%
*Based on a 2000 Calorie diet