Tuna, Red Onion, And Parsley Salad
By á-174942
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Ingredients
- 1/3 cup light mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon peel
- 2/3 cup finely-chopped celery
- 2/3 cup finely-chopped red onion
- 3 tablespoons chopped fresh Italian parsley
- 2 pouches water-packed chunk light tuna - (7.06 oz ea)
- 20 Belgian endive leaves (from about 2 heads)
- Fresh Italian parsley sprigs
Details
Servings 4
Preparation
Step 1
Whisk first 3 ingredients in medium bowl to blend. Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Spoon salad onto endive; place on platter. Garnish with parsley and serve.
This recipe yields 4 servings.
Per serving: calories, 246; total fat, 10 g; saturated fat, 1 g; cholesterol, 48 mg; fiber, 9 g
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