| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
American |
Diabetic, Fish, Main dish, Cheese |
4 |
Humans |
INGREDIENTS
| 7 |
oz |
(1)cn Tuna; water packed |
| 1/4 |
c |
American; cheddar >OR<- |
| 1/4 |
c |
Colby cheese; |
| 1 1/2 |
tb |
Sweet gherkins; finely chopped |
| 1/2 |
c |
Celery; chopped finely |
| 1/2 |
c |
Skim Milk Mayonnaise; >OR<- |
| 1/2 |
c |
Light Mayonnaise; |
|
|
Few strips green pepper; |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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