2 c. broccoli flowerets
1 c. carrots, cut in 1 1/2 inch strips
1 c. cauliflowerets
1 c. sliced cucumber
1 c. pitted ripe olives
3/4 c. California walnuts, chopped
1 c. cherry tomatoes
3/4 c. Italian vinaigrette dressing
2 (6 1/8 oz.) cans tuna in spring water

In large bowl, combine broccoli, carrots, cauliflower, cucumber, olives, walnuts, tomatoes and dressing. Toss to mix well. Gently fold in tuna. Cover; refrigerate until serving time, at least 4 hours. 6 servings.