This
version of the old tuna salad is easy and healthy. It makes a
wonderful luncheon plate for the patio or pool party. That way when
you are out thinking about showing some skin you wont feel guilty
eating some heavy food. What could say “diet conscious” more than
tuna salad?
It
dresses up nicely and looks like a million dollars!
Ingredients
1
package (7 oz) elbow macaroni
½
cup frozen green peas, thawed
3 cans (5 oz) tuna, drained
¼
cup mayonnaise or salad dressing
¾
cup nonfat plain Greek style yogurt
1
cup shredded low fat Cheddar cheese (4 oz), if desired
¼
cup sweet pickle relish
2
teaspoons lemon juice
¾
teaspoon salt
¼
teaspoon pepper
1
medium stalk celery, chopped (½ cup)
1
small onion, chopped (¼ cup)
Directions
Start water to boil for macaroni:Chop up the celery and the onion.
In a medium bowl mix the mayonnaise into the yogurt. Add lemon juice
and the salt & pepper. Now mix in the onion, celery and pickle relish.
Then cover it and place in refrigerator to blend flavors while you start the water to cook the macaroni.
Watch the time needed for the pasta. When half way cooked, add the thawed peas.
When
finished, rinse with cold water and drain.
Pour the dressing onto the tuna mixture and sprinkle with grated cheese.
Serving
suggestion:
Cut a big tomato into wedges. Place the wedges on the individual
plates,
Spoon
the tuna salad on top
and
cover with the grated cheese.
This
makes a festive and healthy lunch.
You
could also Par-boiled halves of bell peppers that are scooped out to
serve as salad bowls, use various colors.
Here
is a great summer song:
Always
striving to serve my Master the best.
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon
PS:
Set aside just enough for a neighbor!
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