2 c. sliced, pared carrots
1/2 tsp. salt
1/8 tsp. black pepper
1/4 tsp. dry mustard
1/4 tsp. dried leaf basil
2 1/2 tbsp. white wine vinegar or just plain white vinegar
1/2 c. light salad oil
2 tsp. lemon juice
Garlic salt
Chopped parsley
1 tbsp. chopped onion
1 can tuna, drained
1 sliced zucchini, unpared

Cook carrots until crisp tender. Drain and set aside. In a large bowl combine salt, pepper, mustard, basil, vinegar, oil, lemon juice, garlic salt, parsley and onion. Add carrots, tuna and raw zucchini slices.

Cover and chill for several hours or until flavors blend. (To save time you might just add bottled vinaigrette dressing instead of mixing your own.)