Ingredients:

• 3 6-oz. cans tuna packed in water
• 3 eggs hard boiled, peeled and chopped
• 2 small dill pickles diced
• 1 large celery rib diced
• 1/4 cup red onion minced
• 1 tbsp. lemon juice or red wine vinegar
• 2 tsp. garlic powder, optional
• 1/4 tsp. salt, to taste
• Ground black pepper to taste
• 1/2 cup plain Greek yogurt, 2%+ fat
• 2 tbsp. mayo

Drain cans with tuna well by pressing hard on the lid while draining. Transfer to a large bowl and separate into flakes with a fork. Add chopped and peeled hard boiled eggs, pickles, celery, red onion, lemon juice, garlic powder (if using), salt, pepper, yogurt and mayo. Stir well with a fork and refrigerate. Serve cold in a sandwich or over salad greens.

ifoodreal.com

Ingredients:

• 3/4 c. oil
• 3/4 c. white vinegar
• 3/4 c. white sugar
• 1 tsp. garlic salt
• 2 tbsp. onion flakes
• 1 tbsp. mustard

Bring the above ingredients to a boil and remove from heat. Cook 4 cups colored rotini noodles. Rinse and chill. Cut up the following in chunky pieces:

• 1 tomato
• 1 cucumber
• assorted peppers
• ½ red onion

Stir veggies together with the rotini and dressing. Chill before serving.

Ginny Jensen, Volga