3 c. shredded cabbage
1 (6 1/2 oz.) can tuna (water packed), drained & broken into chunks
3/4 c. sliced fresh mushrooms
1 med. tomato, cut into thin wedges
1/2 of med. cucumber, thinly sliced
12 pitted ripe olives, halved lengthwise (optional)
6 radishes, thinly sliced
1/3 c. mayonnaise or salad dressing
1/3 c. plain yogurt
2 tsp. prepared mustard
3/4 tsp. dried dillweed

In large salad bowl combine shredded cabbage, tuna, mushrooms, tomato wedges, cucumber, ripe olives and radishes. Cover salad; chill for several hours.

For Dressing: In a small bowl stir together mayonnaise or salad dressing, plain yogurt, prepared mustard and dill weed. Cover chill for several hours.

Just before serving, pour dressing over salad, toss lightly to coat. Makes 4 servings.

Note: One pound of cabbage yields 5 cups of raw coarsely shredded cabbage.