Curried Tuna Salad Recipe
Yield: 6 HumansRecipe by luhu.jp
Ingredients:
2 can: (7 oz) tuna in oil,
14 1/2 ounce: (1)cn aparagus pieces, drained
1/2 medium: Head lettuce, separated
1/4 cup: Curry dressing or dip,
3: Hard-cooked eggs, sliced
Paprika,
Directions:
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.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and your via
Nancy OBrion and her Meal Master.
Source from luhu.jp
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.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and your via
Nancy OBrion and her Meal Master.
Source from luhu.jp