Tuna Linguine Toss

• 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

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

linguine, carrots, lemon juice, water, vegetable oil, dill weed, garlic salt, broccoli flowerets, mushrooms, green onions, water, parmesan cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=277792 (may not work)