The Oaks at Ojai (California)
Albacore with Egg Salad
Servigs: 2

6 ounces canned tuna in water (albacore is the best)
2 eggs, hard boiled
2 tablespoons lowfat mayonnaise
1 scallion, minced
2 cups leaf lettuce, washed and dried
2 medium tomatoes, cut in quarters

1.Combine the tuna, eggs, mayonnaise and scallion in a medium bowl. Try to plan ahead and chill this mixture for several hours after assembling
the salad.
2.If you're dining alone, put half mixture aside for another night or for a sandwich the next day. Cover it tightly!
3.Place a cup (or more) of greens on a plate. Put the albacore and egg mixture in the middle. Garnish with tomato pieces.

Serving Ideas: Serve with whole grain crackers or bread. Cooked artichokes or asparagus are wonderful with this salad! Avocado is sublime!

Per serving (excluding unknown items): 239 Calories; 10g Fat (36.5% calories from fat); 29g Protein; 9g Dietary Fiber; 218mg Cholesterol; 431mg Sodium.
Exchanges: 4 Lean Meat; 1 ½ Vegetable; 1 ½ Fat; 0 Other Carbohydrates.

copyright 2006