Chef's Tuna Salad With Yogurt Dressing
|Low fat plain yogurt||2 Tablespoon|
|Reduced calorie mayonnaise||2 Teaspoon|
|Pickle relish||1 Teaspoon|
|Lettuce leaves||1⁄2 Cup (8 tbs), torn|
|Torn lettuce leaves||1⁄2 Cup (8 tbs)|
|Carrot||1⁄3 Cup (5.33 tbs), shredded|
|Shredded carrot||1⁄3 Cup (5.33 tbs)|
|Tomato||1 Medium, cut into 8 equal wedges|
|Hard cooked egg||1 , quartered|
|Canned tuna||1 Ounce, drained (Packed In Water)|
|Canned tuna in water||1 Ounce, drained|
|Black olives||3 Large, pitted and sliced|
1.Take a small mixing bowl and using a wire whisk beat together ketchup, yogurt, mayonnaise, pepper and relish.
2.Take a resealable plastic container and put in the yogurt mixture.
3. Refrigerate until serving.
4. In another resealable plastic container, layer lettuce and top with tomato, egg, carrot, olives and tuna.
5. Refrigerate covered until serving.
6. Drizzle yogur mixture over salad and serve chilled.