2 (6 1/2 oz.) cans tuna,
packed in water and drained
1 stalk celery, chopped
2 hard boiled eggs, chopped
1 (16 oz.) jar sweet salad
1/2 tsp. pepper
1/2 tsp. celery salt
2 Tbsp. lemon juice
1 c. pecans, chopped
1 tsp. paprika
1 c. salad dressing
Mix all ingredients until well blended. Refrigerate
promptly until served. Use for sandwiches, hors d'oeuvres or
in a freshly peeled, wedged tomato for a delicious lunch. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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