Crunchy Tuna Salad

  • Prep Time 20 min
  • Total Time 0 min
  • Servings 8

Ingredients

Ingredients

2
(12-oz.) cans chunk light tuna in spring water, drained
2
cups julienne-cut (2x1/8x1/8-inch) jicama
1
cup sliced celery
1
cup coarsely shredded carrots
1/2
cup chopped red onion
1 1/4
cups purchased ranch salad dressing
2
(1 3/4-oz.) cans shoestring potatoes

Directions

Directions

  • 1 In large bowl, combine all ingredients except salad dressing and shoestring potatoes; mix well. Add dressing; mix well. Serve immediately, or cover and refrigerate up to 4 hours.
  • 2 Just before serving, fold in shoestring potatoes.

Notes










Tips

Expert Tips

Jicama is a large bulb-shaped root vegetable native to Mexico and South America. Underneath its thin dry brown skin, jicama's color and texture is somewhere between that of a crisp apple and a water chestnut. With its mildly sweet flavor and crunch, it works like celery iin salads, sandwich fillings and soups.

To reduce the fat in each serving of this tuna salad by about 19 grams, use fat-free ranch salad dressing.

To save prep work and time, pick up a bag of coarsely shredded carrots from the produce department of the grocery store.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
350
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
4g
20%
Cholesterol
30mg
10%
Sodium
640mg
27%
Total Carbohydrate
14g
5%
Dietary Fiber
3g
12%
Sugars
3g
Protein
19g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 1/2 Very Lean Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.