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.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1  cup celery or 1  cup  seeded cucumber, chopped
• 1⁄2 cup  shredded carrot
• 2  tablespoons  sliced green onions
• 1⁄3 cup fat-free Miracle Whip
• 1⁄2 teaspoon dried dill
• 1⁄2 teaspoon  finely shredded lemon peel
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon pepper
• 1 (6 1/2ounce) 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.