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Title: Tuna Cheese Salad
Categories: Diabetic Fish Entree Cheese
Yield: 4 Humans
| 7 | oz | (1)cn Tuna; water packed |
| 1/4 | c | American; cheddar >OR<- |
| 1/4 | c | Colby cheese; |
| 1 1/2 | tb | Sweet gherkins; finely chopped |
| 1/2 | c | Celery; chopped finely |
| 1/2 | c | Skim Milk Mayonnaise; >OR<- |
| 1/2 | c | Light Mayonnaise; |
| Few strips green pepper; |
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.
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