Tuna Crunch Salad with Dijon Dill Dressing

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

4 cups romaine lettuce or mixed salad greens, thinly sliced

½ cup finely chopped broccoli (see optional cooking instructions)

2.5 oz tuna packed in water (half of a 5 oz can), drained

⅓ cup celery, diced

2 TBS walnuts, chopped

2 TBS parsley, chopped

¼ cup red onion, finely diced

¼ cup tomato, diced

1 TBS sunflower seeds

subheading: Dressing:

1 medium clove garlic, pressed

1-½ tsp Dijon mustard

2 TBS fresh lemon juice

1 TBS extra virgin olive oil

1 TBS fresh (or ½ tsp dried) dill

Sea salt and pepper to taste

Directions at whfoods.org

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