Recipe: Picnic Tuna-Seashell Salad with Old-Fashioned Boiled Dressing (1976)

PICNIC TUNA-SEASHELL SALAD

1 (8-ounce) package small seashell pasta
2 cans (6 ounces each) Chicken of the Sea Chunk light tuna, drained
1/2 cup sliced stuffed olives
10 small sweet gherkins, thinly sliced
3/4 cup diced celery
1/2 cup sliced green onions, including green tops
1/2 cup diced cucumber
1/4 cup diced green pepper
1/2 pound Muenster cheese, diced
Old-Fashioned Boiled Dressing (recipe follows)
Salt and pepper (to taste)

Cook pasta according to package directions. Drain, rinse with cold water; drain well.

In a large bowl, combine all ingredients, except dressing; with two forks, toss lightly but thoroughly. Add just enough dressing to moisten. Season to taste with salt and pepper. Refrigerate until serving time.

OLD-FASHIONED BOILED DRESSING
Makes 2 1/4 cups

2 eggs
2 tablespoons flour
1 tablespoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon ground turmeric
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup cider vinegar
1 1/2 cups milk

Place eggs, flour, sugar, and seasonings in a saucepan; mix well. Blend in vinegar, then milk. Cook over moderate heat, stirring constantly, until thickened and bubbly. Refrigerate.

IDEA:
If this salad goes to a picnic, be sure it's icy cold when it leaves home, and that it travels in an insulated container. Take along deviled eggs, thin whole wheat bread-and-butter sandwiches, tomatoes to be eaten out of hand (don't forget the salt and pepper!), watermelon wedges, and chocolate chip cookies. Lemonade or a mixed fruit-juice drink can be enjoyed by everyone.

Makes 8-10 servings
From: Recipelink.com
Source: Recipe booklet: Chicken of the Sea Tempting Tuna Cookbook, 1976