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Poinsettia Salad

Diabetic.Foodie's picture
  Brown rice 1 Cup (16 tbs) (Stone Buhr Cooked)
  Tuna 7 Ounce (Drained)
  Pecans 1⁄2 Cup (8 tbs), chopped
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Lemon juice 1 Teaspoon
  Tabasco sauce 1⁄2 Teaspoon
  Canned pimiento 1 Cup (16 tbs)
  Lettuce leaves 6

Cook rice according to package directions.
Rinse with cold water and drain, well.
Combine tuna, rice, pecans, mayonnaise, lemon juice and Tabasco sauce.
Toss lightly until well mixed.
Press into 6 individual molds or use a 1/3 c. (90 mL) measure.
Turn out each molded salad onto a lettuce leaf.
Cut pimiento into petal shapes and arrange on salads to resemble poinsettias.

Recipe Summary

Difficulty Level: 
Main Dish

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