Tasty dinner ready in 20 minutes! Combine tuna and other veggies folded in shoestring potatoes to make this crunchy dish.
(12-oz.) cans chunk light tuna in spring water, drained
cups julienne-cut (2x1/8x1/8-inch) jicama
cup sliced celery
cup coarsely shredded carrots
cup chopped red onion
cups purchased ranch salad dressing
(1 3/4-oz.) cans shoestring potatoes
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.
Just before serving, fold in shoestring potatoes.
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 PER SERVING
Serving Size: 1 Cup
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.