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{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
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| − | == Ingredients |
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* 2 can (7 oz) [[tuna]] in [[oil]] |
* 2 can (7 oz) [[tuna]] in [[oil]] |
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* 14¼ oz (1)cn [[asparagus]] pieces, drained |
* 14¼ oz (1)cn [[asparagus]] pieces, drained |
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* low-sodium diets: substitute low-sodium canned [[tuna]] and low-sodium canned [[asparagus]]. omit [[salt]] from [[Curry Dressing]] or dip. |
* low-sodium diets: substitute low-sodium canned [[tuna]] and low-sodium canned [[asparagus]]. omit [[salt]] from [[Curry Dressing]] or dip. |
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[[Category:Asparagus Recipes]] |
[[Category:Asparagus Recipes]] |
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[[Category:Curry Recipes]] |
[[Category:Curry Recipes]] |
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[[Category:Hard-boiled egg Recipes]] |
[[Category:Hard-boiled egg Recipes]] |
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[[Category:Iceberg lettuce Recipes]] |
[[Category:Iceberg lettuce Recipes]] |
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Latest revision as of 18:12, 7 December 2010
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.