Tuna Spagehtti Salad
Source of Recipe
Healthy Exchanges
Recipe Introduction
Tuna Spaghetti Salad (this makes 8 servings but you
could easily cut that in half) GREAT FOR SUMMER!
List of Ingredients
3 cups cold cooked chopped spaghetti, rinsed and
drained
1 cup frozen peas, thawed
2 (6 oz) cans white tuna packed in water, drained and
flaked
2 Tbl sweet pickle relish
½ cup finely chopped celery
½ cup chopped onion
2 hard boiled eggs, chopped
½ cup Kraft fat free thousand island dressing
½ cup Kraft fat free mayo (I use the low fat
Hellmans, very little caloric difference but the
taste is better I think)
1/8 teaspoon black pepperRecipe
In a large bowl, combine spaghetti, peas and
tuna. Add pickle relish, celery, onion and eggs. In
a small bowl, combine Thousand Island dressing, mayo
and black pepper. Add dressing mixture to spaghetti
mixture. Mix gently to combine. Cover and refrigerate
for at least 30 minutes. Gently stir just before
serving.
2 ½ cups broken uncooked spaghetti usually cooks to
about 3 cups.
Thaw peas by putting in a colander and running
under hot water.
HE Exchanges-1 bread, 1 protein, 1/4 veg, 1/4 slider,
19 optional calories
8 servings, 3/4 cup 195 cal, 3 fat, 2 fiber
Diabetic- 2 meat, 1 1/2 starch/carb, 1/ veg
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