This easy salad makes an ideal light summer dinner. Add slices of fresh tomatoes and perhaps some corn on the cob, and your dinner is complete.
Makes 4 servings
2 6 ½ -ounce cans tuna (packed in water), drained and flaked (8 ounces)
2 cups cooked whole wheat macaroni shells
1 cup thinly sliced celery
¼ cup finely chopped onion
2 tablespoons reduced-calorie mayonnaise
2 tablespoons lemon juice
1 tablespoon vinegar
1 tablespoon dried parsley flakes
½ teaspoon celery seed
½ teaspoon dill weed
¼ teaspoon salt
⅛ teaspoon pepper
In a large bowl, combine flaked tuna with macaroni.
In a small bowl, add celery, onion and remaining ingredients.
Pour over tuna mixture.
Mix well, and chill several hours to blend flavors.
Each Serving Provides
Total Fat 2.9g
Total Carbohydrate 24.2g
Dietary Fiber 1.7g