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Feta’d Tuna with Greens

Posted By Margaret G. Ritchie, Wednesday, November 30, 2016
Updated: Tuesday, November 8, 2016

Serves: 4

Serving Size: 1 ½ cups



6 cups from Boston Bibb lettuce, red leaf lettuce, or spring greens

3 tablespoons fat-free Caesar salad dressing

2 ounces crumbled, reduced-fat-, sun-dried tomato and basil feta cheese

1 (6.4-ounce) packet tuna, broken in large chunks



 1. Place the lettuce and salad dressing in a large bowl and toes gently , yet thoroughly, to coast completely

 2. Place 1 ½ cups of lettuce on each of 4 salad plates. Sprinkle each salad with 1 tablespoon feta and lightly flake equal amounts of tuna in the center of each serving. If desired, add a small amount of dressing (such as fat-free Caesar) to the lettuce.


Cook’s Tip

Don’t understand the importance of tossing the lettuce and dressing together first – it balances the recipe’s flavors. The tuna packet works better in this recipe than canned tuna would – the packet tuna flakes perfectly over the well-dressed salad.

Per Serving: Calories 80, Total Carbohydrate 3 g (Fiber 2 g, Sugars 1 g), Protein 15 g, Fat 2.0 g (Saturated Fat 1.2 g), Cholesterol 25 mg, Sodium 360 mg, Potassium 310 mg


Choices/Exchanges: 2 Lean Protein


From The 4-Ingredient Diabetes Cookbook by Nancy S. Hughes 

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