TC
This colorful mayonnaise-based salad, served on a bed of greens, is full of healthful vegetables. Add whichever embellishments you enjoy: olives, artichoke hearts, hard-boiled eggs, and cucumber are good options.
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3 SERVINGS |
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1 (5-ounce) can white tuna packed in water, drained
2 teaspoons regular or reduced-fat mayonnaise
½ teaspoon Dijon mustard
1 tablespoon red onion, finely chopped
½ red, green, or yellow bell pepper, seeded and finely chopped
½ celery stalk, finely chopped
¼ cup matchstick carrots, finely chopped
Salt and freshly ground black pepper
6 cups mixed salad greens
2 tomatoes, cut into quarters (or eighths if large)
In a bowl, flake the tuna. Add the mayonnaise and mustard and stir to combine. Add the onion, bell pepper, celery, and carrots and stir gently to incorporate. Season with salt and pepper.
Divide the greens and tomatoes on three plates and top with a scoop of the tuna mixture.
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PER SERVING |
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Calories |
120 |
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Fat |
4 g |
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Saturated fat |
1 g |
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Cholesterol |
20 mg |
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Sodium |
220 mg |
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Carbohydrate |
9 g |
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Dietary fiber |
3 g |
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Sugars |
6 g |
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Protein |
12 g |
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Calcium |
60 mg |
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Potassium |
650 mg |