Garden Tuna Salad

Prep Time 15 minutes

Yield

Makes 4 servings

Ingredients

1	can (6 ounces) tuna packed in water, drained
1	medium carrot, chopped
1	stalk celery, chopped
1/2	cup reduced-fat Monterey Jack cheese cubes (1/4 inch each)
1/4	cup frozen green peas, thawed and drained
1/4	teaspoon dried parsley flakes
1/3	cup prepared reduced-fat Italian salad dressing
2	pita bread rounds (2 ounces each)
4	lettuce leaves
4	tomato slices

Preparation

Place tuna in large bowl; break into chunks. Add carrot, celery, cheese, peas and parsley; toss to blend.
Pour dressing over tuna mixture; toss lightly to coat.
Cut each pita in half crosswise; gently open. Place lettuce leaf and tomato slice in each pita half. Divide tuna salad evenly among pita pockets.

Hint

Get in the healthy habit of purchasing reduced-fat and fat-free salad dressings and condiments. Most supermarkets offer a wide variety of great flavors to choose from, and you'll be cutting a significant amount of fat and calories from your diet.

Nutritional Information

Serving Size:	1 pita half with about 1/2 cup tuna salad, 1 lettuce leaf and 1 tomato slice
Calories	213
Calories from Fat	23 %
Total Fat	6 g
Saturated Fat	2 g
Cholesterol	24 mg
Carbohydrate	22 g
Fiber	4 g
Protein	19 g
Sodium	605 mg

Dietary Exchange

Starch	1-1/2
Meat	2

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