Curried Tuna Salad I

Ingredients

 * 2 can (7 oz) Tuna in oil
 * 14 1/4 oz (1)cn aparagus pieces
 * -drained
 * 1/2 med head lettuce, separated
 * 1/4 cup curry dressing or dip
 * 3 hard-cooked eggs, sliced
 * paprika

Directions
Chill canned Tuna and asparagus. Drain Tuna and flake lightly. Drain asparagus pieces well. Arrange lettuce on six salad plates. (not me, a big bowl will nicely, thank you). One each salad plate place ½ cup asparagus and ½ cup flaked Tuna. Cover with 2 tablespoon curry dressing; top with 3 slices of egg. Garnish with a sprinkle of paprika. 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.