Email to Phyllis_ aka_ Filus      

Dilled Tuna and Potato Salad

Source of Recipe

Recipe du Jour - e-mail

Dilled Tuna and Potato Salad
Plan ahead...needs to chill 4 to 6 hours

Exchanges
WW Points
Makes 6 servings.

3 medium red potatoes (about 1 pound)
1/2 cup light mayonnaise dressing or salad dressing
1/2 cup plain fat-free yogurt
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 tablespoon fat-free milk
1/2 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1 clove garlic, minced
1 cup chopped cucumber
1/4 cup sliced green onions
1/4 cup coarsely chopped radishes
1 9-ounce can chunk white tuna (water pack), drained and broken into chunks
2 hard-cooked eggs, chopped
6 cups shredded red-tipped leaf lettuce

Scrub potatoes; cut into 1/2-inch cubes. In a covered medium saucepan cook potatoes in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain and cool slightly.

Meanwhile, in a large bowl stir together mayonnaise dressing, yogurt, dill, milk, lemon peel, salt, and garlic. Stir in cucumber, green onions, and radishes. Add cooked potatoes, tuna, and chopped eggs; toss gently to coat. Cover and chill for 4 to 6 hours.

To serve, line dinner plates with shredded lettuce. Gently stir tuna mixture and spoon on top of lettuce.

One serving equals: Calories: 227, Fat: 10g (saturated fat: 2g, monounsaturated fat: 2g, polyunsaturated fat: 3g); Cholesterol: 96mg, Sodium: 425mg, Carbohydrate: 19g, Fiber: 2g, Protein: 16g ++++ Exchanges: 1 starch; 5 vegetable; 2 meat; 1 fat ++++ WWP: 5