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Recipe of the Day
Yellow Split Pea, Turkey Bacon, and Root Vegetable Soup
This healthy, hearty soup freezes very well so not to worry if there are leftovers.
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Yield: Serves 4. Each serving: 2 cups.
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Tuna Salad Brown Bag
| Nutrition Information | |
| Calories: | 215 |
| Total Fat: | 4.8g |
| Saturated Fat: | 0.6g |
| Trans Fat: | 0g |
| Cholesterol: | 22mg |
| Sodium: | 302mg |
| Carbohydrates: | 31.3g |
| Dietary Fiber: | 6.8g |
| Sugars: | 13.9g |
| Protein: | 15.6g |
| Vitamin A: | 9999.9iu (199%) |
| Vitamin C: | 35.6mg (59%) |
| Calcium: | 72mg (7%) |
| Iron: | 2.7mg (15%) |
This delicious recipe can be made ahead of time and assembled at your desk.
4 low-sodium whole-grain crackers
Salad ingredients:
1 tablespoon olive oil
2 tablespoon flavored vinegar
4 cups dark leafy lettuce
4 cups sliced cucumber
4 cups baby carrots
Tuna salad ingredients:
1 6-oz can albacore tuna packed in water, drained
1 tomato, cored and diced small
1/4 cup fat-free mayonnaise
2 tablespoon red onion, minced
1 stalk celery, diced small
black pepper to taste
Divide the tossed salad ingredients among 4 individual plastic bags, keeping the oil and vinegar in the bottom, and refrigerate until ready to serve. Mix all ingredients for tuna salad together in medium-sized mixing bowl. Pack in 4 individual bags and refrigerate until ready to serve.
To serve: Toss salad ingredients in bag and place onto plate. Top with tuna salad and a cracker.
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