First an apology. I haven’t been posting as many new recipes these last few weeks because, well, I’ve been busy being Mrs. Santa. I’m sure most of you will fully understand. The rest of you, well, it’s easier to ask for forgiveness than it is to get permission. (Words to live by, BTW. Especially when it includes serving a cruciferous veggie at the Carr table!) But I digress….

The other evening both of us had just about eaten all the rich food we could stand. So, I suggested a simple salad. Mr. C. thought that was a good idea. And since Mr. C. is very fond of tuna, I thought a nice crunchy tuna salad would hit the spot. But Mr. C. is also enamored with a creamy salad dressing. So, I decided to mix up a ranch style dressing to slather on the greens. And boy was the salad good. Just what was needed.

So, if you too are a bit tired of rich food, give this salad a try. I promise it will be a nice change from leftover turkey or ham.

As always peace and love to all. And a special thank you to all of you who are fully vaccinated. Getting a covid shot is such an easy way to help stop the spread of this horrid disease. And for any of you who resent wearing a mask while grocery shopping or entering a restaurant, imagine that you were in the service industry and had to wear one every single moment you were at work.

It should be an honor to help stop the spread of this deadly pandemic. And a simple gesture like wearing a mask should not be construed as an attack on an individual’s freedom. But rather as a kindness shown to others to help keep everyone healthy.

HAPPY NEW YEAR

For the tuna salad:

⅓ c. light mayonnaise

1 tsp. Dijon mustard

2 tsp. fresh lemon juice

¼ tsp. seasoned salt

freshly ground black pepper

pinch granulated garlic

2 T. minced dill pickles or dill pickle relish

1 T. finely minced onion

½ c. finely chopped celery

1 can (5-oz.) water packed albacore tuna, drained

Mix all together.

For the dressing: (and yes, you need a bit of dressing for the greens, etc.)

½ c. sour cream (I use Mexican style)

⅓ c. buttermilk (I use Bulgarian style)

1 T. mayonnaise (I use Best Foods light)

1 garlic clove, finely minced

½ tsp. Worcestershire sauce

1 tsp. dried dill weed

1 tsp. dried parsley

¼ tsp. seasoned salt, or more to taste

freshly ground black pepper

Whisk all the ingredients together in a small bowl. Taste and adjust seasoning. Refrigerate until needed.

For the salad part:

romaine lettuce (or lettuce of choice)

any combination of the following: (or anything else that sound good)

cucumber slices, tomatoes, black olives, hard-boiled egg slices, grated carrot, pepperoncini slices, frozen peas (thawed and uncooked), sunflower seeds

To serve the salad, lay down a bed of greens and other assorted yummies on a dinner plate.  Dollop on a big old scoop of the tuna salad, then drizzle on as much or as little of the dressing as you like. That’s it! Tuna salad salad.