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.

Tuesday, August 23, 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.