Layered Tuna Salad Makes
8 servings 440
g Iceburg lettuce, bite size pieces 4 stalks Celery, sliced 220 g Cucumber,
sliced 60 g Frozen peas, thawed 2 cans (6oz or about 175 g)Tuna, drained
2 Red or green peppers, diced 60 g Red onions, sliced 220 g Alfalfa
sprouts 60 g Plain yogurt, low fat 40 g `Light' mayonnaise 110
g `Light' Cheddar, grated 2 Tomatoes, cut in wedges 10 Parsley sprigs 1.
In a large clear bowl layer lettuce, celery, cucumber, peas, tuna, green pepper,
onion and alfalfa sprouts, in order listed. 2. Stir mayonnaise and yogurt
together and spread over top, completely covering salad. Sprinkle with grated
cheese. 3. Cover and refrigerate 8 hours or overnight. 4. Garnish with
tomato wedges and parsley sprigs. 5. Toss just before before serving..
6. Vary this recipe by using diced cooked chicken instead of tuna. Nutritional
Analysis Per Serving: 10g Carbohydrate 16g Protein 6g Fat 165
Cal (10g available Carbohydrates) Other Recipes
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