TUNA CHEESE SALAD
Regi Dean's Recipes 08/22/99
Diabetic
Mary Abbott Hess,R.D.,M.S.
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(1)cn Tuna; water packed	7 oz
->OR<-	
->OR<-	
American; cheddar	1/4 c
Celery; chopped finely	1/2 c
-chopped	
Colby cheese;	1/4 c
Light Mayonnaise;	1/2 c
Skim Milk Mayonnaise;	1/2 c
Sweet gherkins; finely	1 1/2 tb
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 4 Humans
Few strips green pepper;
Drain tuna; flake with fork into small pieces.  Cut cheese into 1/4"
cubes. Combine tuna, cheese, gherkins, celery, and Skim Milk
Mayonnaise; mix well. Cover bowl and chill 1 hour or longer.  Serve
on crisp lettuce, garnished with thin strips of green pepper. (WHEN I
can get red and yellow peppers at a decent price, I would use all
three colors in the salad.) Food Exchanges pre serving: 1 MEDIUM-FAT
MEAT EXCHANGES + 1 VEGETABLE EXCHANGE; CAL: 251; CHO: 5g; PRO: 23g;
FAT: 15g; SOD: 552mg; CHO: 113mg; Low-Sodium diets: Substitute
low-sodium cheese.  Omit salt from Skim Milk Mayonnaise.
Source: The Art for Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton