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    4 to 5 pt. Tuna-Rona Salad


    Source of Recipe


    "Source: Fast and Healthy Magazine, March/April 1993, pg76"

    List of Ingredients




    DRESSING
    3/4 Cup fat-free ranch salad dressing *see Note
    1 Teaspoon celery seed
    1 Teaspoon seasoned salt lite
    1 Teaspoon Dijon mustard

    SALAD
    7 Ounces shell pasta small uncooked (3 cups)
    16 Ounces peas, frozen (baby early)
    12 1/4 Ounces white tuna in water (solid packed), drained
    8 Ounces waterchestnuts, canned drained and sliced

    Recipe



    * Note: I used fat-free ranch dressing recipe called for reduced-calorie and a little bit of sugar substitute to offset acidity.

    In small bowl, combine all dressing ingredients; blend well. Set aside Cook macaroni to desired doneness as directed on package; drain. In large bowl, combine hot macaroni and frozen peas; mix gently until pasta is cold and peas are thawed. Fold in onion, tuna and water chestnuts. Pour dressing over salad; toss to coat.

    8 (1 cup) servings.

    Nutritional Information as per magazine:
    Calories 250; Protein 17g; Carbohydrate 32g; Dietary Fiber 2g; Fat 4g.
    Dietary Exchange: 2 starch; 1-1/2 lean meat.

    WW Points = 5 and WW Points would be 4 difference being fat-free dressing vs reduced calorie dressing

 

 

 

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