Tuna Linguine Toss - cooking recipe

Ingredients

1/2 (1 lb.) pkg. linguine
1 c. thinly sliced carrots
1/2 c. bottled lemon juice
1/2 c. water
1/3 c. vegetable oil
1 tsp. dill weed
1 tsp. garlic salt
1 1/2 c. broccoli flowerets
1 c. sliced fresh mushrooms (about 4 oz.)
3/4 c. sliced green onions
1 (7 oz.) can water packed tuna, drained and flaked
3 Tbsp. grated Parmesan cheese
additional grated Parmesan cheese

Preparation

In a large skillet or Dutch oven, cook linguine according to package directions, adding carrots during last 5 minutes of cooking.
Drain.
In jar or cruet, combine bottled lemon juice, water, oil, dill and garlic salt.
Shake well.
In large bowl, combine linguine, carrots, broccoli, mushrooms, onions, tuna and Parmesan cheese.
Add 1 cup dressing; mix well.
Cover.
Chill 3 to 4 hours or overnight.
Just before serving, toss with remaining dressing.
Serve with additional Parmesan cheese.
Refrigerate leftovers.
Makes 4 servings.