Description
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.