Peggys Salad Recipe

Summary

Preparation Time10 MinDifficulty LevelEasy
Health IndexAverageServings2
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Canned tuna fish7 Ounce (1 Can, 198 Gram)
 Radishes4 Ounce, washed (100 Gram)
 Cos lettuce1 , washed
 Cucumber piece1 (1 inch piece)
 Yellow pepper1 Small
 French dressing3 Tablespoon
 Hard boiled eggs2 (For Garnish)
 Chopped parsley1 Tablespoon (For Garnish)

Nutrition Facts

Serving size

Calories 446 Calories from Fat 223

% Daily Value*

Total Fat 25 g38.4%

Saturated Fat 4.8 g23.8%

Trans Fat 0 g

Cholesterol 259.6 mg

Sodium 665 mg27.7%

Total Carbohydrates 16 g5.5%

Dietary Fiber 4.8 g19%

Sugars 7.5 g

Protein 39 g78.6%

Vitamin A 272.7% Vitamin C 302.7%

Calcium 12.6% Iron 25.5%

*Based on a 2000 Calorie diet

Directions

1. Drain and flake the tuna; place in a bowl.
2. Slice the radishes thinly and add.
3. Tear the lettuce into pieces and add.
4. Thinly slice the cucumber.
5. Remove core and seeds from the pepper; wash and slice thinly.
6. Add to the ingredients in the bowl.
7. Stir in the dressing just before serving.
8. Garnish with sliced eggs and sprinkle with chopped parsley.
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