Tuna-Vegetable Salad

Mindi Bunch's Note:

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.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 1 cup celery or 1 cup seeded cucumber , chopped
• ½ cup shredded carrot
• 2 tablespoons sliced green onions
• 1⁄3; cup fat-free Miracle Whip
• ½ teaspoon dried dill
• ½ teaspoon finely shredded lemon peel
• 1⁄8; teaspoon garlic powder
• 1⁄8; teaspoon pepper
• 1 (6 ½ ounce) can canned tuna , drained
• 4 medium tomatoes , sliced

Directions:

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