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[]
- 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.
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.