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The Recipe Instructions |
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Ingredients
1 can tuna packed in water - (6 oz), drained
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup reduced-fat Monterey Jack
cheese in 1/4" cubes
1/4 cup frozen green peas, thawed, drained
1/4 tsp dried parsley flakes
1/3 cup reduced-fat Italian salad dressing
Lettuce, as needed
Tomato slices, as needed
2 rounds pita bread, cut into halves
Directions
Place tuna in large bowl; break into chunks. Add carrot, celery, cheese,
peas and parsley; toss to blend.
Pour dressing over tuna mixture; toss lightly to coat.
Place one piece lettuce and one tomato slice into each pita half. Divide
tuna salad evenly among pita halves.
This recipe yields 4 servings.
Exchanges Per Serving: 1 Starch, 2 Meat.
Nutrition Facts: Calories 213; Calories from fat 23%; Total Fat 6g;
Saturated Fat 2g; Protein 19g; Carbohydrates 22g; Cholesterol 24mg;
Sodium 605mg; Dietary Fiber 4g.
Hint: Get in the healthy habit of purchasing reduced-fat and fat-free
salad dressings and condiments. Most supermarkets offer a wide variety of
great flavors to choose from, and you'll be cutting a significant amount of
fat and calories from your diet.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-28-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
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Per Serving (excluding unknown items): 50 Calories; 3g Fat (55.8% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
178mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 4
Diet Garden Tuna Salad Recipe brought to you by Diet Recipes To-Go
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