Ingredients
- 44 mg
- 3 catup
- 2 1/2 meat exchanges (lean)
- 1 vegetable exchange
- 1 starch exchange
- 1 toast on (plate)
- 5/8 tuna mixture
- 1/2 head lettuce
- 180 gr tuna
- 140 gr cabbage
- 130 gr carrot
- 120 ml low fat yogurt
- 4 gr salt
- 1 gr paprika
- 18 slices thinly pared cucumber (sliced)
- 6 slices bread (sliced)
- 3 slices cucumber across top
tuna and catup. Souce: The Art of 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.
