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Tuna (Or Chicken) Macaroni Supper Salad Recipe
|Elbow macaroni||8 Ounce (1 Package)|
|Mayonnaise/Cooked salad dressing||1 Cup (16 tbs)|
|Italian style dressing||1⁄2 Cup (8 tbs)|
|Prepared mustard||1 Tablespoon|
|Cucumber||2 Cup (32 tbs), thinly sliced and peeled|
|Tomato||1 1⁄2 Cup (24 tbs), diced|
|Green pepper||1⁄2 Cup (8 tbs), diced|
|Green onion||1⁄4 Cup (4 tbs), coarsely chopped|
|Canned solid packed tuna/Chicken - 2 cups, diced, cooked||14 Ounce (2 Cans Of 7 Ounce Each)|
|Hard cooked egg||1 , chopped|
|Chopped parsley||2 Tablespoon|
Calories 418 Calories from Fat 248
% Daily Value*
Total Fat 27 g42.3%
Saturated Fat 3.5 g17.7%
Trans Fat 0 g
Cholesterol 67.4 mg22.5%
Sodium 423.5 mg17.6%
Total Carbohydrates 25 g8.3%
Dietary Fiber 2 g8.1%
Sugars 2.8 g
Protein 17 g34.9%
Vitamin A 17.5% Vitamin C 30.8%
Calcium 2.1% Iron 6.1%
*Based on a 2000 Calorie diet
1 As per the package directions cook the elbow macaroni.
2 Drain well and rinse with cold water.
3 In a large bowl, add mayonnaise, Italian-style dressing and mustard; mix-well.
4 Add in the cucumber, tomato, green pepper, green onion, salt, pepper, tuna (in large pieces) and macaroni;lightly toss to mix well.
5 Transfer the mixture to a salad bowl.
6 Cover and refrigerate until chilled, for about 4 hours.
7 Garnish with egg, chicory and parsley and serve.