Curried Tuna Salad I

Ingredients

 * 2 can (7 oz) tuna in oil
 * 14¼ oz (1)cn asparagus pieces, drained
 * ½ medium head lettuce, separated
 * ¼ cup curry dressing or dip
 * 3 hard-cooked eggs, sliced
 * paprika

Directions

 * 1) Chill canned tuna and asparagus.
 * 2) Drain tuna and flake lightly.
 * 3) Drain asparagus pieces well.
 * 4) Arrange lettuce on six salad plates (not me, a big bowl will nicely, thank you).
 * 5) One each salad plate place ½ cup asparagus and ½ cup flaked tuna.
 * 6) Cover with 2 tablespoon Curry Dressing; top with 3 slices of egg.
 * 7) Garnish with a sprinkle of paprika.

Nutritional information
Food exchange per serving:
 * 3 lean meat exchanges + 1 vegetable exchange
 * cal: 211; cho: 5g; pro: 25g; fat: 9g; sod: 613; cho: 182
 * low-sodium diets: substitute low-sodium canned tuna and low-sodium canned asparagus. omit salt from Curry Dressing or dip.