Tuna cheese salad
4 humans
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | (1)cn Tuna; water packed |
| ¼ | cup | American; cheddar >OR<- |
| ¼ | cup | Colby cheese; |
| 1½ | tablespoon | Sweet gherkins; finely chopped |
| ½ | cup | Celery; chopped finely |
| ½ | cup | Skim Milk Mayonnaise; >OR<- |
| ½ | cup | Light Mayonnaise; |
| Few strips green pepper; | ||
Directions
Drain tuna; flake with fork into small pieces. Cut cheese into ¼" cubes. Combine tuna, cheese, gherkins, celery, and Skim Milk Mayonnaise; mix well. Cover bowl and chill 1 hour or longer. Serve on crisp lettuce, garnished with thin strips of green pepper. (WHEN I can get red and yellow peppers at a decent price, I would use all three colors in the salad.) Food Exchanges pre serving: 1 MEDIUM-FAT MEAT EXCHANGES + 1 VEGETABLE EXCHANGE; CAL: 251; CHO: 5g; PRO: 23g; FAT: 15g; SOD: 552mg; CHO: 113mg; Low-Sodium diets: Substitute low-sodium cheese. Omit salt from Skim Milk Mayonnaise.
Source: The Art for Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master.