One 5 oz. can tuna, Albacore or Tongol packed in water
1/3 cup diced celery
1/4 cup Hellman’s mayo
One small yellow squash - washed, but not peeled
One small zucchini - washed, but not peeled
English seedless cucumber, washed and peeled
Slices of yellow and red bell peppers
Russian, Thousand Island, or Ranch salad dressing
Instructions
Arrange the lettuce leaves on a dinner plate, covering the entire plate.
Core the tomato, then slice it from top to bottom into eight sections - not quite cutting through, so that the sections are still attached at the bottom. Place in center of plate.
Thoroughly mix tuna, celery and mayo together and place in center of the tomato.
Slice yellow squash and place on dinner plate.
Slice zucchini and place on dinner plate.
Cut cucumber into bite-sized chunks and place on dinner plate.
Cut red and yellow bell peppers into bite-sized pieces and place on dinner plate.
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2017/07/knr-p-175-kerrians-summer-salad-platter/