Vinaigrette:
(since vinaigrette recipes are as individual as chili recipes, this is merely a suggestion for those of you so culinarily impaired that the thought of prepping your own vinaigrette paralyzes you completely)

1/2 cup olive oil or 1/4 cup olive and 1/4 cup flax seed oil
1/4 cup red cooking wine
1/4 cup lemon juice
1/2 to 1 tsp Dijon mustard (depending on how zesty you like your vinaigrettes—I like them to burn my sinuses)
Pinch of salt and pepper
Pinch of dried basil, oregano, parsley, and/or garlic

 

Optional Items:
** You can use any of these, in any combination that you fancy**
chopped tomatoes
mixed leafy greens
chopped cooked egg
grated parmigiana
fresh chopped spinach
shredded red cabbage

 

Directions:
Prepare tuna and cottage cheese mix (just a mix of the cottage cheese and tuna). Toss with vinaigrette, chopped tomatoes, mixed leafy greens, and whatever other fresh chopped veggies you feel like throwing in. You can even toss in some chopped cooked egg whites if you like. Tastes pretty good on its own or topped with grated Parmigiana (you guessed it, I put the stuff on everything!). As a variation, toss cottage cheese alone with some fresh chopped spinach and shredded red cabbage in a creamy dressing.

 

Vinaigrette:
Combine all ingredients in a sealed container and shake to blend. You can adjust proportions to taste and add natural yogurt (or even blenderized cottage cheese!) for a creamier texture.