Yield: 3 quarts prepared salad. 1 extra-large can (4 lb., 2 1⁄2 oz.) solid white tuna, drained 11⁄2 lb. red California seedless grapes, halved 1⁄2 lb. toasted walnuts, chopped 2 cups diced celery 1 cup diced yellow onion 5 hard-boiled eggs, peeled and chopped 2 cups Lemon Tarragon Dressing (recipe follows) Lemon Tarragon Dressing (yields 1 quart): 4 cups mayonnaise 1⁄4 cup finely grated lemon zest 1⁄4 cup lemon juice 1⁄4 cup tarragon vinegar 1 Tbsp. dried tarragon leaves, crushed 1 tsp. ...
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