A tasty, tarragon-flavored tuna salad served over a mixture of spinach and leaf lettuce and garnished with strips of Swiss cheese.

Mid-Summer Tuna Salad

2 cups raw spinach, washed and drained
1 cup leaf lettuce, washed and drained
1/2 cup plain yogurt
1/4 cup mayonnaise
1 (6 1/2-ounce) can tuna, drained and flaked (packed in water)
1/2 cup finely chopped onion
1/2 cup chopped celery
1/4 teaspoon tarragon leaves
4 ounces Wisconsin Swiss cheese, cut into narrow 2-inch strips
5 pimento-stuffed olives, sliced

1. Tear spinach and lettuce into small pieces and toss together in a bowl. Arrange on 4 individual salad plates.
2. In medium bowl, stir together yogurt and mayonnaise until creamy. Add tuna, onion, celery and tarragon leaves. Stir until thoroughly mixed.
3. Spoon tuna mixture in the center of spinach and lettuce lined plates. Surround with cheese strips. Garnish with sliced olives.

Makes 4 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.