Ingredients Edit

Directions Edit

  1. Chill canned tuna and asparagus.
  2. Drain tuna and flake lightly.
  3. Drain asparagus pieces well.
  4. Arrange lettuce on six salad plates (not me, a big bowl will nicely, thank you).
  5. One each salad plate place ½ cup asparagus and ½ cup flaked tuna.
  6. Cover with 2 tablespoon Curry Dressing; top with 3 slices of egg.
  7. Garnish with a sprinkle of paprika.

Nutritional information Edit

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.

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