Recipe - Crunchy Potato Chip Salad

2 cup Mayonnaise
4 tablespoon Vinegar
4 cup Cabbage, finely shredded
12 One half ounce Tuna in oil, drained and
flaked
2/3 cup Carrot, shredded
2/3 cup Red and green bell peppers,
chopped
4 tablespoon Onion, minced
5 cup Potato chips, 6 One half ounces

In medium bowl, combine mayonnaise and vinegar. Stir in cabbage, tuna,
carrot peppers and onion. Cover and chill. Just before serving, add
slightly crushed potato chips; toss lightly. Cabbage may be shredded the
night before, cover and refrigerate separately.

Per serving: 574 Calories; 45g Fat (68% calories from fat); 11g Protein;
37g Carbohydrate; 12mg Cholesterol; 604mg Sodium

NOTES : UTZ is recommended with the note that it has no cholesterol.

Recipe by: Friends of MC Animals/tpogue@idsonline.com Posted to FOODWINE
Digest 14 Apr 97 by Terry Pogue tpogue@IDSONLINE.COM on Apr 14, 1997