Tuna Coconut Toss
|Plain low-fat yogurt||1⁄4 Cup (4 tbs)|
|Reduced-calorie mayonnaise/Salad dressing||2 Tablespoon|
|Curry powder||1 Teaspoon|
|Canned tuna||12 1⁄2 Ounce, drained (Water Pack, 1 Can)|
|Pineapple tidbits and mandarin orange sections||11 Ounce, drained (1 Can)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Toasted coconut||1⁄2 Cup (8 tbs)|
|Skim milk||2 Tablespoon|
For dressing, in a small mixing bowl stir together yogurt, mayonnaise or salad dressing, and curry powder.
For salad, in a medium mixing bowl stir together tuna, fruit, and water chestnuts.
Place dressing and salad mixture, separately, into the freezer for 15 minutes to chill.
Stir the toasted coconut into the salad mixture.
Spoon onto lettuce-lined plates.
Stir skim milk into dressing, if necessary, to reach desired consistency.
Drizzle dressing over each salad.