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Curried Tuna Salad

Ingredients: 

14 ounces canned tuna packed in oil
14 1/2 ounces canned asparagus pieces
1/2 medium lettuce head separated
3/4 cup Curry Dressing (see recipe)
3 hard-cooked eggs sliced
Paprika for garnish

Yield: 

6 Servings

Method: 

Chill canned tuna and asparagus. Drain tuna and flake lightly. Drain asparagus pieces well.

Arrange lettuce on six salad plates. On each salad plate place 1/3 cup cut asparagus and 1/2 cup flaked tuna. Cover with 2 tablespoons Curry Dressing; top with 3 slices hard-cooked egg. Garnish with a sprinkle of paprika.

This recipe yields 6 servings. Serving size: 1/2 cup tuna plus 2 tablespoons Curry Dressing.

Exchanges Per Serving: 3 Lean Meat, 1 Vegetable.

Nutrition Facts: Carbohydrates 5g; Protein 25g; Fat 9g; Calories 211; Fiber 1.7g; Sodium 613mg; Cholesterol 182mg.

Note: Low-sodium diets: Substitute low-sodium canned tuna and low-sodium canned asparagus. Omit salt from Curry Dressing.