2 (6-1/2 oz.) cans tuna, drained & broken into chunks
2 med. stalks celery, sliced
1/2 c. mayonnaise (or salad dressing)
1/4 c. snipped parsley
1 tsp. lemon juice
6 cherry tomatoes
2 oz. cheddar cheese (cut into 6 (1/2-inch) cubes)
2 c. croutons (pref. garlic & onion)

Toss tuna, celery, salad dressing, parsley and lemon juice. Place in refrigerator for about 1 hour. On wooden toothpicks, skewer tomatoes and cheese. Toss croutons and tuna mixture. Serve on lettuce and garnish with tomatoes, cheese and pickles.