- Recipes Home
- Interest Groups
Chef's Tuna Salad With Yogurt Dressing Recipe
|Low fat plain yogurt||2 Tablespoon|
|Reduced calorie mayonnaise||2 Teaspoon|
|Pickle relish||1 Teaspoon|
|Lettuce leaves||1⁄2 Cup (8 tbs), torn|
|Torn lettuce leaves||1⁄2 Cup (8 tbs)|
|Carrot||1⁄3 Cup (5.33 tbs), shredded|
|Shredded carrot||1⁄3 Cup (5.33 tbs)|
|Tomato||1 Medium, cut into 8 equal wedges|
|Hard cooked egg||1 , quartered|
|Canned tuna||1 Ounce, drained (Packed In Water)|
|Canned tuna in water||1 Ounce, drained|
|Black olives||3 Large, pitted and sliced|
Calories 154 Calories from Fat 74
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 1.5 g7.4%
Trans Fat 0 g
Cholesterol 125.6 mg
Sodium 368 mg15.3%
Total Carbohydrates 11 g3.5%
Dietary Fiber 1.5 g6%
Sugars 6.2 g
Protein 9 g18.9%
Vitamin A 100.1% Vitamin C 18.2%
Calcium 6.1% Iron 5%
*Based on a 2000 Calorie diet
1.Take a small mixing bowl and using a wire whisk beat together ketchup, yogurt, mayonnaise, pepper and relish.
2.Take a resealable plastic container and put in the yogurt mixture.
3. Refrigerate until serving.
4. In another resealable plastic container, layer lettuce and top with tomato, egg, carrot, olives and tuna.
5. Refrigerate covered until serving.
6. Drizzle yogur mixture over salad and serve chilled.