7 oz (1)cn Tuna; water packed 1/2 c Celery; chopped finely
1/4 c American; cheddar 1/2 c Skim Milk Mayonnaise;
->OR<- ->OR<-
1/4 c Colby cheese; 1/2 c Light Mayonnaise;
1 1/2 tb Sweet gherkins; finely Few strips green pepper;
-chopped
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.
