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Tuna Spaghetti Salad
Salad Days Are Here Again!, Pc 44
3 cups cold cooked shopped spaghetti, rinsed and drained
1 cup frozen peas, thawed
2 (6 oz) cans white tuna, packed in water, drained and flaked
2 tablespoons sweet pickle relish
1/2 cup finely chopped celery
1/2 cup chopped onion
2 hard-boiled eggs, chopped
1/2 cup Kraft fat free Thousand Island dressing
1/2 cup Kraft fat free mayonnaise
1/8 teaspoon black pepper
In a large bowl, combine spaghetti, peas, and tuna. Add pickle relish, celery, onion and eggs. In a small bowl combine Thousand Island dressing, mayonnaise and black pepper. Add dressing mixture to spaghetti mixture. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
HINTS: 1. 2 1/2 cups broken uncooked spaghetti usually cooks to about 3 cups.
2. Thaw peas by placing in a colander and rinsing under hot water for one minute.
Serves 8 (3/4 cup) - Each serving equals:
HE: 1 Br, 1 Pr, 1/4 Ve, 1/4 Sl, 19 OC
195 Calories, 3 gm Fa, 15 gm Pr, 27 mg Ca, 494 mg So, 22 mg Cl, 2 gm Fi
Diabetic: 2 Mt, 1 1/2 St/Ca, 1/2 Ve