Tuna-Crab Salad

by Carol Ann

1 small can Tuna (in water, not oil); drained and blotted
1 small can Crab (white meat); drained and blotted
1 stalk of ripe Celery (nearly white in color); diced small
3 Green Onions; slice lengthwise into quarters, then thinly sliced
2 whole Vlasic Original Dill Pickles; diced small
1 medium ripe Tomato; chopped small
1/4 cup Chopped Black Olives
1 tbsp Sliced Almonds; lightly toasted; broken
1 tsp Sesame Seeds; lightly toasted
4-6 fresh Crunch Rolls, or bread of choice
8-10 crisp Lettuce leaves of choice

Dressing:
1/3 cup Best Foods Mayonnaise, rounded 1 tbsp Sour Cream; rounded
1 dash Lowry's Seasoned Salt
1 tsp Black Pepper

Combine all ingredients; add salad dressing, and mix well. Best if chilled a few hours prior to serving. Serve as sandwich filling or over bed of fresh lettuce. Granish with sprigs of fresh parsley and whole black olives.

4-6 sandwiches or 4 salads.