Author Notes
This was from a SF newspaper over 25 years ago, written by Sharon Cadwallader. I no longer have the exact measurements, the dressing, and I use more tuna, but the combination is unique and satisfying. It is heavy on the crunchy vegetables. —nutcakes
Ingredients
- Salad
-
3 cups
cooked penne pasta
-
1 cup
sliced celery
-
2 cups
finely sliced cabbage
-
1 bunch
radish, sliced
-
1 cup
cucumber
-
12 ounces
tuna, drained
-
1/2 cup
walnuts, chopped
-
1/2 bunch
cilantro, chopped
- Dressing
-
1/3 cup
oil
-
1/4 cup
mayonaise
-
3 tablespoons
lemon juice or white wine vinegar
-
salt
-
pepper
Directions
-
Mix the salad ingredients in a large bowl.
-
Combine dressing. Toss with salad. Chill and serve. Will keep overnight very well, but you might want to add walnuts before serving.
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