Use white tuna.  Flake.  For each medium can of tuna, add 2 finely chopped hard cooked eggs, ¼ c. each chopped celery and onions.  Mix with mayonnaise.

1 head lettuce, shredded

1 green pepper. sliced

1 cup chopped celery

1 onion chopped

1 box frozen peas,thawed but not cooked

1 cup mayonnaise

3 T sugar

1 c. sharp cheddar cheese, shredded

1/2 lb. bacon, crisp and crumbled

Layer vegetables in straight sided glass bowl in order listed.  Spread mayonnaise over to seal.  Sprinkle sugar over mayonnaise, then cheese and bacon.  Cover and refrigerate for 24 hours.  Toss and serve.

1 c. mayonnaise
1 lb. red apples
2 c. thinly slice celery
1 c. chopped walnuts (toasted)
1 c. chopped raisins (optional)

Dice apples leaving skin on.  Add balance ingredients and toss.  Serve on lettuce. You may use half mayonnaise and half whipped cream for a milder dressing.

We had this delicious salad in a restaurant and though the recipe was not available, we created our version.

1/2 c. wild rice 1 cup dried cranberries

1 c. orzo        2 T. grated onion

1/2 c. slivered almonds 1/4 c. red bell pepper very finely choped

Cook rice and orzo according to package directions adding salt to taste.  Cool.  Add cranberries, onion and pepper. Add dressing and chill.  Pan toast almonds and add to salad just before serving.

Dressing

Mix 1 t. dijon mustard and 2 T. red wine vinegar.  Whisk in 1/4 c. canola oil.