Layered Tuna Salad

Makes 8 servings

440 g Iceburg lettuce, bite size pieces
4 stalks Celery, sliced
220 g Cucumber, sliced
60 g Frozen peas, thawed
2 cans (6oz or about 175 g)Tuna, drained
2 Red or green peppers, diced
60 g Red onions, sliced
220 g Alfalfa sprouts
60 g Plain yogurt, low fat
40 g `Light' mayonnaise
110 g `Light' Cheddar, grated
2 Tomatoes, cut in wedges
10 Parsley sprigs

1. In a large clear bowl layer lettuce, celery, cucumber, peas, tuna, green pepper, onion and alfalfa sprouts, in order listed.
2. Stir mayonnaise and yogurt together and spread over top, completely covering salad. Sprinkle with grated cheese.
3. Cover and refrigerate 8 hours or overnight.
4. Garnish with tomato wedges and parsley sprigs.
5. Toss just before before serving..
6. Vary this recipe by using diced cooked chicken instead of tuna.

Nutritional Analysis Per Serving:
10g Carbohydrate
16g Protein
6g Fat
165 Cal
(10g available Carbohydrates)

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