Tuna & Vegetable Salad with Lemon Dijon Dressing
Updated: January 7, 2009
4 oz. can water-packed tuna
1 med. Onion, diced
2-3 ribs celery, diced
1 cup carrots, shredded
Dressing
4 T. nonfat mayo or miracle whip
½ T. lemon juice
2 t. Dijon mustard
Fresh black pepper to taste
½ T. parmesan cheese
Flake drained tuna and mix with onion, celery and carrot
Prepare lemon-dijon dressing by blending ingredients until smooth and light. Adjust proportions to suit your taste.
Add dressing to tuna and vegetables, mix thoroughly.
Let the mixture stand for 10-30 minutes to develop maximum taste and combination of flavors.
Store in refrigerator.
Makes 2 ½ cups; 85 calories per cup
