2 pouches (3 ounces each) tuna fish
4 chopped water chestnuts
1 small (2 1/2-inch diameter) Granny Smith apple, cored and finely chopped
3 tablespoons light mayonnaise
3/4 teaspoon ground curry powder
1/4 teaspoon black pepper
2 tablespoons chopped parsley
2 cups shredded iceberg lettuce
2 tablespoons slivered almonds
14 red seedless grapes
2 slices rye bread, toasted (optional; rye bread is not factored into nutrition data)
In a small mixing bowl, combine tuna, water chestnuts, apple, mayonnaise, curry powder, black pepper, and parsley. Arrange a layer of 1 cup of shredded lettuce on each of two salad plates. Spoon half the mixture on top of lettuce for each plate. Sprinkle each tuna salad with 1 tablespoon almonds, and place 7 grapes around salad. If using the optional rye toast, cut each slice diagonally into triangles, and serve two toast triangles alongside each salad.
Yield: 2 servings.
Preparation time 5 Minutes
Serving size: 1 cup tuna salad.
Nutrition Facts Per Serving:
Calories: 279
Carbohydrates: 31 g
Protein: 23 g
Fat: 7 g
Saturated Fat: 0 g
Cholesterol: 43 mg
Sodium: 385 mg
Fiber: 7 g
Exchanges per serving:
2 starch, 3 lean meat.
Carbohydrate choices:
2.