Canyon Ranch Tuna SaladMakes 4 Servings
|*||1 can albacore tuna in water, drained, about 6 ounces|
|*||2 tablespoons diced red bell pepper|
|*||2 tablespoons diced yellow bell pepper|
|*||2 tablespoons sweet pickle relish|
|*||2 tablespoons diced celery|
|*||2 tablespoons canola oil mayonnaise|
|*||1/2 teaspoon Dijon mustard|
|*||Pinch of salt and freshly ground black pepper|
|1||Combine all ingredients in a medium bowl and mix well.|
|2||Serve immediately or refrigerate, covered, for up to 2 days.|
- EACH 1/4 CUP SERVING CONTAINS APPROXIMATELY: 95 calories, 4 gm. carbohydrate, 6 gm. fat, 4 mg. cholesterol, 12 gm. protein, 246 mg. sodium, Trace fiber
Canyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.
These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com