Crunchy Tuna Salad on Fresh Baby Spinach
Salad
INGREDIENTS
- 2 (5.5 oz cans) Albacore Tuna packed in water, drained
- 3 hard boiled eggs, chopped
- ½ cup finely chopped celery
- ½ cup finely chopped apple
- ¼ cup spicy sweet pickles, chopped
- 1/4 cup toasted pecans, chopped
- 1/3 cup light mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon each salt and black pepper
INSTRUCTIONS
- In large bowl, combine tuna, egg, celery, apple, sweet pickles, and pecans.
- Add light mayonnaise, Dijon mustard, salt and pepper. Stir together and refrigerate until ready to use.
- To prepare salad, place 2 cups of baby spinach on a plate. Place 1 cup mound of tuna salad on top of spinach. Serve with cherry tomatoes and a 1 tablespoon drizzle of light balsamic vinaigrette.
NOTES
Optional: baby spinach, cherry tomatoes, light balsamic vinaigrette
NUTRITION INFORMATION
SERVES:
Optional: baby spinach, cherry tomatoes, light balsamic vinaigrette
CALORIES:
220
FAT:
12g
CARBOHYDRATES:
8g
SODIUM:
800mg
FIBER:
2g
PROTEIN:
21g
CHOLESTEROL:
135mg
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
