1 (13 oz.) can tuna in oil or water
2 (2 oz.) jars chopped pimentos
5 green onions, white and part of green, finely chopped
2 sm. apples, peeled and diced
4 oz. Mozzarella cheese, diced
1/4 c. chopped parsley or Italian parsley

GARLIC DRESSING:

6 tbsp. mayonnaise or 3 tbsp. mayonnaise and 3 tbsp. plain yogurt
1 sm. clove garlic, pressed
2 tbsp. wine vinegar
1/4 tsp. pepper
Dash of salt

TIPS: Serve the salad at room temperature for most flavor. Make your own mayonnaise in blender or processor using olive oil for a delicious difference.

Drain tuna and flake. Drain pimentos well and combine with tuna. Add green onions, apple, cheese and parsley. Blend together mayonnaise, garlic, vinegar, pepper and salt. Pour over the tuna mixture. Toss. Serve on a bed of salad greens. Good served with hard rolls spread with herb butter, iced tea and orange cake for dessert. 4 servings.