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Curried Tuna Salad

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      Title: CURRIED TUNA SALAD
 Categories: Diabetic, Fish, Vegetables, Main dish, Curry
      Yield: 6 Humans
 
      2 cn (7 oz) tuna in oil;
 14 1/2 oz (1)cn aparagus pieces;
           -drained
    1/2 md Head lettuce; separated
    1/4 c  Curry dressing or dip;
      3    Hard-cooked eggs; sliced
           Paprika;
 
  Chill canned tuna and asparagus.  Drain tuna and flake lightly. Drain
  asparagus pieces well.  Arrange lettuce on six salad plates. (not me,
  a big bowl will nicely, thank you.) One each salad plate place 1/2
  cup asparagus and 1/2 cup flaked tuna.  Cover with 2 tablespoon Curry
  Dressing; top with 3 slices of egg. Garnish with a sprinkle of
  paprika.
  
  Food Exchange per serving:  3 LEAN MEAT EXCHANGES + 1 VEGETABLE
  EXCHANGE; CAL: 211; CHO: 5g; PRO: 25g; FAT: 9g; SOD: 613; CHO: 182;
  Low-sodium diets: Substitute low-sodium canned tuna and low-sodium
  canned asparagus. Omit salt from Curry Dressing or Dip.
  
  Source: The Art of Cooking for the Diabetic by Mary Abbott
  Hess,R.D.,M.S. and Katharine Middleton Brought to you and your via
  Nancy O'Brion and her Meal Master.
 
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