Tuna Cheese Salad
Ingredients| 7 oz (1)cn tuna, water packed 1/4 cup american, cheddar >or<- 1/4 cup colby cheese 1 1/2 tbsp sweet gherkins, finely chopped 1/2 cup celery, chopped finely 1/2 cup skim milk mayonnaise, >or<- 1/2 cup light mayonnaise 1 few strips green pepper |
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Drain tuna; flake with fork into small pieces. Cut cheese into 1/4"
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.
Servings:
4
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