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Italian Tuna Walnut Toss

2 cups broccoli flowerets
1 cup carrots, cut in 1 1/2 inch strips
1 cup cauliflowerets
1 cup sliced cucumber
1 cup pitted ripe olives
3/4 cup California walnuts, chopped
1 cup cherry tomatoes
3/4 cup Italian vinaigrette dressing
2 (6 1/8 oz.) cans Tuna in spring water

In large bowl, combine broccoli, carrots, cauliflower, cucumber, olives, walnuts, tomatoes and dressing. Toss to mix well. Gently fold in Tuna. Cover; refrigerate until serving time, at least 4 hours.

6 servings

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