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The Recipe Instructions |
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Ingredients
2 can (7 oz) tuna in oil
14 1/2 oz (1)cn aparagus pieces, drained
1/2 medium head lettuce, separated
1/4 cup curry dressing or dip
3 hard-cooked eggs, sliced
1 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 1/2
cup asparagus and 1/2 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.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and your via
Nancy O'Brion and her Meal Master.
Servings: 6
Diet Curried Tuna Salad Recipe brought to you by Diet Recipes To-Go
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Lycopene rich foods (includes guava, red bell peppers & tomatoes) The nutrient lypcopene is a non-synthetic compound and a member of the phytochemical group known as 'carotenids'. This chemical is behind the deep red hue of a good number of fruit and vegetables. Fortunately, unlike many other vitamins, it is not damaged if it is cooked, rather it is observably improved by the cooking process. . Its key nutritional contribution is that it acts as an antioxidant and seems to help to lower the risks of cancer. Lycopene is the strongest fighter of singlet oxygen, which is connected with aging of the skin. It's also believed to block the progression of atherosclerosis. |
