Curried Tuna Salad

By á-170456

Ingredients

• 14 ounces canned tuna packed in oil
• 14 1/2 ounces canned asparagus pieces
• 1/2 medium lettuce head separated
• 3/4 cup Curry Dressing (see recipe)
• 3 hard-cooked eggs sliced
• Paprika for garnish

Preparation

Step 1

Chill canned tuna and asparagus. Drain tuna and flake lightly. Drain asparagus pieces well.

Arrange lettuce on six salad plates. On each salad plate place 1/3 cup cut asparagus and 1/2 cup flaked tuna. Cover with 2 tablespoons Curry Dressing; top with 3 slices hard-cooked egg. Garnish with a sprinkle of paprika.

This recipe yields 6 servings. Serving size: 1/2 cup tuna plus 2 tablespoons Curry Dressing.

Exchanges Per Serving: 3 Lean Meat, 1 Vegetable.

Nutrition Facts: Carbohydrates 5g; Protein 25g; Fat 9g; Calories 211; Fiber 1.7g; Sodium 613mg; Cholesterol 182mg.

Note: Low-sodium diets: Substitute low-sodium canned tuna and low-sodium canned asparagus. Omit salt from Curry Dressing.