Curried Tuna Salad in Red Pepper
INGREDIENTS:
2 cn (7 oz) tuna in oil;
14 1/2 oz (1)cn aparagus pieces;
-drained
1/2 md Head lettuce; separated
1/4 c Curry dressing or dip;
3 Hard-cooked eggs; sliced
Paprika;
2 cn (7 oz) tuna in oil;
14 1/2 oz (1)cn aparagus pieces;
-drained
1/2 md Head lettuce; separated
1/4 c Curry dressing or dip;
3 Hard-cooked eggs; sliced
Paprika;
Chill canned tuna and asparagus. Drain tuna and flake lightly. Drain asparagus pieces well. Arrange lettuce on six salad plates. (not me, a big bowl will nicely, thank you.) One each salad plate place 1/2 cup asparagus and 1/2 cup flaked tuna. Cover with 2 tablespoon Curry Dressing; top with 3 slices of egg. Garnish with a sprinkle of paprika.
Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE EXCHANGE; CAL: 211; CHO: 5g; PRO: 25g; FAT: 9g; SOD: 613; CHO: 182; Low-sodium diets: Substitute low-sodium canned tuna and low-sodium canned asparagus. Omit salt from Curry Dressing or Dip.
Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE EXCHANGE; CAL: 211; CHO: 5g; PRO: 25g; FAT: 9g; SOD: 613; CHO: 182; Low-sodium diets: Substitute low-sodium canned tuna and low-sodium canned asparagus. Omit salt from Curry Dressing or Dip.