Ingredients
- 1/2 head lettuce
- 200 ml tuna in oil
- 60 gr curry dressing
- 3 slices eggs (hard cooked)
Paprika; Chill canned tuna and asparagus. Drain tuna and flake lightly. Drain asparagus pieces well. Arrange lettuce on six salad plates. (not me, a big bowl will nicely, thank you.) One each salad plate place half cup asparagus and half cup flaked tuna. Cover with 2 tablespoon Curry Dressing; top with 3 slices of egg. Garnish with a sprinkle of paprika. Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE EXCHANGE; CAL: 211; CHO: 5g; PRO: 25g; FAT: 9g; SOD: 613; CHO: 182; Low-sodium diets: Substitute low-sodium canned tuna and low-sodium canned asparagus. Omit salt from Curry Dressing or Dip.
