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Seaside Salad

2 6-ounce cans tuna packed in water, drained and flaked
8 oz canned unpeeled apricot halves, in juice, quartered
1/2 pint strawberries, washed, hulled, and thinly sliced
1 c. raisins, soaked for 10-15 min in cool water
1 celery stalks, washed, trimmed, and finely diced
1/4 cup fat-free mayonnaise
1/2 cup plain nonfat yogurt
2 tablespoons lemon juice
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. cinnamon
2 TBS. - 1/4 c. milk
1/2 head red-leaf lettuce, outer leaves removed, washed and dried
Poppy seeds (optional)

In a large bowl, combine tuna with apricots, sliced strawberries,
raisins, and diced celery.

In a small bowl, blend mayonnaise with the yogurt, lemon juice,
allspice, nutmeg, ground cloves and cinnamon (this will be sour
but the fruit will balance it out). Add milk so mixture will be
runny (almost like water). Add yogurt mixture with tuna mixture,
mix quickly because the lemon juice will begin to thicken the
mixture, blending throughly. Refridgerate 1 hour or untill chilled*.
Line 2 dinner plates with lettuce leaves & spoon tuna mixture onto
plates & garnish with poppy seeds.

Notes: This can be made the day ahead (except tuna) and left tightly
covered in fridge to let the flavors blend overnight. Mix in chilled
tuna before serving.

For special occasion, potluck or buffet: Add 2 c. miniture marshmellows
and leave out the lettuce for the potluck or buffet. This recipe
should dubble easily but check the spices to see if they need to
be increased.

Fruit options: Raspberries can be substituted for the strawberries.
Blackberries or quartered grapes can substitute the raisins.


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