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Fish: Tuna Spaghetti Salad

Source of Recipe

Barbo's Diet Kitchen - Sass

TUNA SPAGHETTI SALAD

Healthy Exchanges
Exchanges
WW Points
Serves 8 (3/4 cup)

3 cups cold cooked chopped spaghetti, rinsed and drained (don't see why you can't use macaroni instead)

1 cup frozen peas, thawed
2 (6-ounce) 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 (or macaroni), 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:
a. 2-1/2 cups broken uncooked spaghetti usually cooks to about 3 cups.

b. Thaw pes by placing in a colander and rinsing under hot water for one minute.

One 3/4-cup serving equals: 195 Calories; 3 gm Fat; 15 gm Protein; 27 gm Carbohydrate; 494 mg Sodium, 22 mg Calcium; 2 gm Fiber ++++ Healthy Exchanges: 1 Bread; 1 Protein; 1/4 Vegetable; 1/4 Slider; 19 Optional Calories ++++ Diabetic Exchanges: 2 Meat; 1-1/2 Starch/Carbohydrate; 1/2 Vegetable ++++ WWP: 4