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Tuna Cauliflower Salad with Lime Vinaigrette
bag (24 oz) Value Size frozen cauliflower & three cheese sauce
box (9 oz) frozen baby sweet peas
can (12 oz) tuna in water, drained, rinsed
medium cucumber, peeled, chopped
cup chopped green onions (8 medium)
cup fresh lime juice
cup light olive oil
teaspoon ground cumin
cup sliced stuffed green olives
plum (Roma) tomatoes, sliced
Cook frozen cauliflower as directed on bag. Cook frozen peas as directed on box; drain. Place cauliflower and peas in large bowl; refrigerate.
In tightly covered container, shake vinaigrette ingredients until well blended. Stir tuna, cucumber and green onions into cauliflower mixture; add vinaigrette. Toss to coat. Cover; refrigerate about 1 hour or until chilled.
Just before serving, top with olives and tomatoes.
Garnish with sliced ripe olives if green olives are not your choice.
No nutrition information available for this recipe.
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