Dilled Tuna and Potato Salad - ThinnerTimes - Gastric Bypass Forum, Lap Band Forum, and Vertical Sleeve Gastrectomy Forum

chilmoe · 02-21-2007, 03:07 PM

Dilled Tuna and Potato Salad

Ingredients:

3 medium red potatoes
1/2 c light mayonaise dressing or salad dressing
1/2 c plain fat-free yogurt
1 tbsp snipped fresh dill or 1 teaspoon dried dill
1 tbsp fat-free milk
1/2 tsp finely shredded lemon peel
1/4 tsp salt
1 clove garlic, minced
1 c chopped cucumber
1/4 c sliced green onions
1/4 c coarsaly chopped radishes
1 8-oz can chunk white tuna (water pack), drained and broken into chunks
2 hard-cooked eggs, chopped
6 c shredded red-tipped leaf lettuce

Directions:

Scrub potatoes; cut into 1/2-inch cubes. In a covered medium saucepan cook potatoes in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain and cool slightly. Meanwhile, in a large bowl stir together mayonaise dressing, yogurt, dill, milk, lemon peel, salt, and garlic. Stir in cucumber, green onions, and radishes. Add cooked potatoes, tuna, and chopped eggs; toss gently to coat. Cover and chill for 4 to 6 hours. To serve, line 6 dinner plates with shredded lettuce. Gently stir tuna mixture and spoon on top of lettuce.

Makes 6 Servings.

Dietary Exchanges: 1/2 Vegetable, 1 Starch, 2 Lean Meat, 1 Fat

Nutrients Per Serving:
227 Calories
10 g Total Fat
2 g Saturated Fat
19 g Carbohydrate
3 g Sugar
16 g Protein
96 mg Cholesterol
425 mg Sodium
2 g Fiber