Dressing:
1 cup salad oil
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon onion salt
1/4 teaspoon crushed tarragon
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon celery salt
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
Salad:
2 cans (61/2 or 7 ounces each) tuna
1/2 head lettuce
1 cup spinach leaves, washed
1 cup diced celery
3/4 cup chopped green pepper
1/2 cup cooked green peas
4 sweet pickles, chopped
4 radishes, thinly sliced
2 hard-cooked eggs, sliced
2 tablespoons chopped pimento
2 tomatoes, rinsed and cut in eighths
1 teaspoon salt
Tomato wedges
Ripe olives
1. For dressing, put oil and vinegar into a jar; mix salt, sugar, and seasonings; add to jar, cover, and shake well. Refrigerate until needed. Shake before using.
2. For salad, drain tuna well and separate into small chunks; put into a bowl. Toss tuna with1/2 cup prepared dressing; cover and refrigerate 1 to 2 hours.
3. Tear lettuce and spinach into pieces and put into a large bowl. Add celery, green pepper, peas, pickles, radishes, eggs, and pimento; add the tuna with its dressing and tomatoes. Sprinkle with salt. Toss lightly until ingredients are mixed and lightly coated with dressing; add more dressing, if desired.
4. Garnish with tomato wedges and ripe olives.
8 TO 10 SERVINGS