Skinny Tuna Salad Recipe 445

Steps:

• Add all the ingredients to a bowl, except lettuce. Mix well to combine. Makes 2 servings (each serving, about 1 cup) I like to eat it scooped into a small dish. But, you can make it as a sandwich, serve on top of some field greens, over chopped romaine lettuce or spread on reduced-fat crackers. It makes a very generous portion per serving and is very filling! SKINNY FACTS: for 1 serving (about 1 cup) 205 calories, 8g fat, 17g protein, 18g carbs, 2g fiber, 350mg sodium, 11g sugar Weight Watchers (old points) 4 Weight Watchers POINTS PLUS 5

Steps:

• Cook pasta until al dente. Drain rinse pasta under cold water. Set aside Add remaining ingrediants.

Steps:

• Peel, wash and prepare all ingredients.
• Chop, shred or dice all according to how you wish the salad to look.
• In a larger bowl, throw in the canned tuna and with a fork just break the fish chunks into smaller pieces.
• Add the chopped veggies to the tuna and mix well. Sprinkle the salt and the pepper and mix again.
• In a little bowl mix all vinaigrette ingredients, the 2 tbsp balsamic vinegar, mayonnaise, 1 tbsp olive oil and the lemon juice from 1/2 lemon. Give these a nice energetic whisk and set aside.
• Pour the vinaigrette over the salad and mix well until all veggies are nicely coated.