7 oz (1)cn Tuna; water packed
1/4 c American; cheddar
->OR<- 1/4 c Colby cheese;
1 1/2 tb Sweet gherkins; finely
-chopped 1/2 c Celery; chopped finely
1/2 c Skim Milk Mayonnaise;
->OR<- 1/2 c Light Mayonnaise;
Few strips green pepper; Drain tuna; flake with fork into small pieces. Cut cheese into 1/4″ cubes. Combine tuna, cheese, gherkins, celery, and Skim Milk Mayonnaise; mix well. Cover bowl and chill 1 hour or longer. Serve on crisp lettuce, garnished with thin strips of green pepper. (WHEN I can get red and yellow peppers at a decent price, I would use all three colors in the salad.) Food Exchanges pre serving: 1 MEDIUM-FAT MEAT EXCHANGES + 1 VEGETABLE EXCHANGE; CAL: 251; CHO: 5g; PRO: 23g; FAT: 15g; SOD: 552mg; CHO: 113mg; Low-Sodium diets: Substitute low-sodium cheese. Omit salt from Skim Milk Mayonnaise. Source: The Art for Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O’Brion and her Meal Master.