Day 353: Tuna Salad Vegged Up ◄

It's a simple idea: if you want to eat more vegetables, start by adding chopped veggies to whatever you're already making. Soup. Stews. Rice. Even burgers. I call it "vegging up". Why? Well there's the eat-more-veggies reason. And the eat-more-veggies-than-meat reason. And the eat-more-fiber reason. And the feed-more-mouths reason. And the using-up-bits-of-leftover-vegetables reason. And the end-of-the-month-budget reason. And ... and ... and ... Me, all those apply. But mostly there's the it-just-tastes-good reason. KITCHEN NOTES ... Work toward a 1:1 ratio of vegetables and tuna/meat. While mayo is the typical binding in tuna salad, today I experimented with fat-free Italian dressing: VERY good. Good bread makes a difference. TUNA SALAD VEGGED UP Hands-on time: 10 minutes Time to table: 10 minutes Makes enough for 4 - 6 sandwiches Cooked tuna (I'm becoming partial to the vacuum-sealed bags ...) Carrot Celery Radish Onion ALANNA's TIPS

• When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.

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