ANN’S SPECIAL TUNA SALAD

This tuna salad features crunchy celery, green onions and pimientos that add a bit of flavor. What a great dish to have in the fridge for fast lunches, quick snacks or even no-fuss side dishes. Trust me, the salad will be gone in no time.

—Ann Kaiser, Hartland, WI

Prep: 15 min. + chilling • Makes: 6 servings

• 1 cup small shell macaroni
• 1 can (14 oz.) tuna, drained and flaked
• 1 cup diced celery
• ½ cup chopped green onions with tops
• 1 cup frozen peas, thawed
• 1 jar (2 oz.) diced pimientos, drained, or 1 tomato, seeded and diced, or 6 radishes, sliced
• 1 cup Miracle Whip
• 1 Tbsp. sweet or dill pickle relish
• 1 Tbsp. ketchup
• 1 tsp. mustard
• ¼ cup half-and-half cream or milk
• Salt and pepper to taste
• Fresh parsley

Cook macaroni in boiling salted water until tender. Rinse in cold water and drain. Place in a large bowl. Add tuna, celery, onions, peas and pimientos; toss gently to mix. Combine the Miracle Whip, pickle relish, ketchup, mustard and cream; fold into the salad. Add the salt and pepper. Cover and refrigerate for several hours before serving. Garnish with parsley.

1 serving: 434 cal., 31g fat (5g sat. fat), 38mg chol., 536mg sod., 16g carb. (4g sugars, 2g fiber), 21g pro.