Ingredients
2
(12-oz.) cans chunk light tuna in spring water, drained
2
cups julienne-cut (2x1/8x1/8-inch) jicama
1
cup sliced celery
1
cup coarsely shredded carrots
1/2
cup chopped red onion
1 1/4
cups purchased ranch salad dressing
2
(1 3/4-oz.) cans shoestring potatoes
Preparation
In large bowl, combine all ingredients except salad dressing and shoestring potatoes; mix well. Add dressing; mix well. Serve immediately, or cover and refrigerate up to 4 hours.
Just before serving, fold in shoestring potatoes.
