Tuna-Vegetable Salad

"This is so tastey and good for you too! If you use the low-fat or non-fat versions of the ingredients, you can have lunch for only 109 calories and no net carbs! I got this recipe from The Better Homes and Gardens New Dieter's Cookbook. Cooking time is chilling time."
 
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Ready In:
1hr 15mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • In a medium mixing bowl combine celery or cucumber, carrot, and green onion.
  • Add mayo, dill, lemon peel, garlic powder, and pepper.
  • Gently fold in tuna; cover and refrigerate for at least one hour or up to 4 hours.
  • To serve, place the sliced tomatoes on each of four salad plates. Spoon tuna mixture onto tomato slices.

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RECIPE SUBMITTED BY

I live in West Texas with my new husband, Mark, and our FIVE kids! When we met he already had 3 children from his first marriage and I had a son of my own. In January of 2005 we welcomed into the world our new baby into our family. With five children, we felt it was best that I give up my career to stay at home with them, as they are our top priority. <br> <br>For fun, Mark and I like to travel. We've been to many beautiful places, our favorite being Bermuda. We definitly plan to return someday. We've also been to the Virgin Islands, Puerta Vallarta, Cabo San Lucas, and Aruba. None of them really compare to Bermuda, though! <br> <br>I don't really have a favorite cookbook; I prefer stumbling upon recipees from friends & family, magazines, or the backs of product boxes. <br> <br>If I had a month off with no responsibilities, I would probably lay on a towel at the beach with a good book in my hand.
 
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