Curried Tuna Salad

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Title: CURRIED TUNA SALAD
Categories: Diabetic, Fish, Vegetables, Main dish, Curry
Yield: 6 humans

2 cn (7 oz) tuna in oil;
14 1/2 oz (1)cn aparagus pieces;
-drained
1/2 md Head lettuce; separated
1/4 c Curry dressing or dip;
3 Hard-cooked eggs; sliced
Paprika;

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 O'Brion and her Meal
Master.

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