featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

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Monday, August 22, 2011


It’s still beastly hot outside, and no one feels like cooking. So today food editor Cloris McWerther has another tasty, no-cook recipe for dinner. -- AP


2 cans water-packed tuna, drained and broken up
1/2 cup celery, chopped
1 large apple, peeled and diced
1/4 cup dried cranberries
1/4 cup low-fat sour cream
1/4 cup low-fat mayonnaise
1 tablespoon lemon juice
1/4 teaspoon dry dill
1 tablespoon dried, minced onion
1 head romaine lettuce, rinsed and torn into bite size pieces
1 cup whole wheat croutons
3 tablespoons shredded parmesan cheese

Whisk together sour cream, mayonnaise, lemon juice, dill, and onion. Cover and chill 1 hr. Set aside 4 tablespoons of dressing. Combine tuna, celery, apple, cranberries, and lettuce with remaining dressing. In a separate bowl toss the 4 tablespoons of dressing with the lettuce, croutons, and cheese. Divide the salad into four portions and top each with 1/4 of the tuna mixture.

I think Cloris has another winner here. What do you think, readers? 
Post a comment to be entered in the drawing for a book from our Book Club Friday guest author this week. -- AP


Anonymous said...

This sounds good, I think I'd throw in a couple of green grapes too. I'm always looking for ways to perk up tuna salad.

Kathy Nycz

Cathy Shouse said...

So tempting! I wish I were not the only one in my family who likes tuna.
I love it enough, maybe I could eat it this over several days. :)

Liz V. said...

Lived on tuna through school, but not husband's favorite. Revisiting w/ your recipe.