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20 minutes
- 2 (12-oz.) cans chunk light tuna in spring water, drained
- 2 cups julienne-cut (2x1/8x1/8-inch) jicama
- 1 cup sliced celery
- 1 cup coarsely shredded carrots
- 1/2 cup chopped red onion
- 1 1/4 cups purchased ranch salad dressing
- 2 (1 3/4-oz.) cans shoestring potatoes
- In a large bowl, blend together all ingredients except salad dressing and shoestring potatoes until thoroughly combined. Stir in dressing until well incorporated. Enjoy right away or chill in the fridge for up to 4 hours before serving.
- Gently mix in crispy shoestring potatoes right before serving.
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