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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This zesty salad gets its name from the colorful diced veggies and the party your taste buds will have when you try it! Try using yellow bell peppers instead of the red, if you like. Serve on a bed of lettuce or crusty sourdough rolls. Ingredients:
2 (6 ounce) cans tuna, drained |
2 tablespoons mayonnaise |
2 tablespoons diced green bell pepper |
2 tablespoons diced red bell pepper |
1 tablespoon red onion, diced |
1 tablespoon thinly sliced green onion |
1 clove garlic, minced |
1/2 teaspoon chopped fresh parsley |
1 teaspoon rice wine vinegar |
1/2 teaspoon lemon juice |
7 drops hot pepper sauce |
salt and pepper to taste |
Directions:
1. In a mixing bowl, combine the tuna, mayonnaise, bell peppers, red onion, green onion, garlic, parsley, vinegar, lemon juice, hot pepper sauce and salt and pepper. Stir well and refrigerate for at least one hour.
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