Tuna Salad
Ingredients:
2 (5 ounce) cans tuna, drained
1 cup minced celery
2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 cup seedless grapes, cut in half
Lettuce leaves, washed and separated
Directions:
1. Drain the cans of tuna.
2. Wash celery, grapes, and lettuce.
3. Collect, chop, and measure all ingredients before starting to prepare the recipe.
4. Stir together tuna, celery, mayonnaise, and yogurt in a bowl.
5. Add grapes to mixture, and stir gently.
6. Cover and chill until ready to serve.
7. Serve on lettuce leaves.
8. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Be creative! Try apples or mandarin oranges instead of grapes, add shredded carrots, or serve on crackers, tortillas, or bread.
This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.
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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.