This tuna salad is made lighter with the use of yogurt as an alternative to mayonnaise. It also contains chopped dates, an unusual twist to a typical salad.
2 6oz cans tuna, drained
1/2 cup dates, chopped
1 1/2 cup celery, chopped
1 large apple, cored, peeled and diced
1 tablespoon parsley, chopped
1 cup Stonyfield Farm lowfat plain yogurt
2 tablespoons red onion, minced
3 teaspoons lemon juice
1 teaspoon curry powder
Salt and pepper to taste
Drain excess water from tuna and reserve. Combine first five ingredients, including tuna, in a medium-size mixing bowl, and combine well. Then in a separate bowl, combine the yogurt, red onion, lemon juice and curry powder, and mix well to make the dressing. Pour the dressing over the tuna mixture, mix well, and enjoy. Keep refrigerated.
Calories 150; Calories from Fat 25; Total Fat 2.5g; Cholesterol 25mg; Total Carbohydrate 19g; Protein 16g; Calcium 10%;Fiber 2g