Tuna Cheese Saladcheese, diabetic, fish, main dish 7 oz (1)cn tuna; water packed 1/4 cup american; cheddar >or<- 1/4 cup colby cheese 1 1/2 tablespoon 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 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. |
