You are here

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

Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1983 Calories from Fat 1045

% Daily Value*

Total Fat 120 g184.3%

Saturated Fat 12.8 g64.2%

Trans Fat 0 g

Cholesterol 127.8 mg42.6%

Sodium 484.8 mg20.2%

Total Carbohydrates 162 g54%

Dietary Fiber 17 g68%

Sugars 8.4 g

Protein 69 g138.2%

Vitamin A 279% Vitamin C 294.9%

Calcium 15.6% Iron 59.8%

*Based on a 2000 Calorie diet

Poinsettia Salad Recipe