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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Cooking for two is such a challenge for us, since my husband and I do not care for leftovers, says Rebecca Schweizer of Chesapeake, Virginia. This well-seasoned salad, with its distinctive dill flavor, is my favorite lunch recipe. Ingredients:
1 can (6 ounces) light water-packed tuna, drained and flaked |
2 tablespoons finely chopped red onion |
1 teaspoon minced fresh parsley |
1-1/2 teaspoons dill weed |
1/8 teaspoon garlic salt |
1/8 teaspoon dried thyme |
1/8 teaspoon pepper |
pinch cayenne pepper |
2 tablespoons fat-free mayonnaise |
1 tablespoon reduced-fat sour cream |
3 cups spring mix salad greens |
1 medium tomato, cut into wedges |
Directions:
1. In a small bowl, combine the first eight ingredients. Combine the mayonnaise and sour cream; stir into the tuna mixture.
2. Divide the salad greens between two plates. Top with tuna mixture and tomato wedges. Yield: 2 servings.
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