2 lg. carrots, cut in julienne strips
1 1/2 c. cauliflowerets
1 (10 oz.) pkg. frozen peas
1 (6 1/2 or 7 oz.) can tuna
1/2 c. thinly sliced celery
1/4 c. sliced green onion
3/4 c. zesty salad dressing

Cook carrots and cauliflower together, uncovered, in small amount of boiling, salted water for 10 minutes. Add peas. Cook 5 minutes more until all vegetables are crisp-tender; drain. Drain tuna well.

In mixing bowl combine cooked vegetables, celery and green onion. Add tuna and tomato salad dressing; toss gently to coat. Cover and chill. Serve on lettuce leaf if desired. Makes 3 servings (224 calories per serving).