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Yield: Serves 4.
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Tuna Macaroni Salad
| Nutrition Information | |
| Calories: | 190 |
| Total Fat: | 1g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 15mg |
| Sodium: | 580mg |
| Carbohydrates: | 28g |
| Dietary Fiber: | 3g |
| Sugars: | 1.4g |
| Protein: | 16g |
| Vitamin A: | 240iu (4%) |
| Vitamin C: | 9.7mg (16%) |
| Calcium: | 24mg (2%) |
| Iron: | 1.9mg (10%) |
1 cup dry elbow macaroni
1/2 cup chopped green onion
1 cup cucumber, peeled, diced
2 ripe tomatoes, diced
6 mushrooms, sliced
2 6.5-ounce cans of tuna, drained
1/2 tablespoon red wine vinegar
1/2 cup nonfat Italian Salad Dressing
4 cups ready-to-serve romaine lettuce
Cook macaroni according to package directions. Drain and rinse with cold water in a colander.
Place the vegetables in a medium-sized mixing bowl; add the tuna, use a fork to break up the chunks. Toss with the vinegar, dressing and macaroni.
To serve: Place the tuna salad mixture over the top of the greens.
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