Back 3/4 Cup Fat-Free Mayonnaise
1 Tbsp. Cider Vinegar
1 1/2 teas. Watkins Dill Weed
1/4 teas. Watkins Black Pepper
1 Tbsp. Watkins Onion Flakes
2 1/2 Cups Cold Cooked Rotini Pasta, rinsed and drained
1/2 Cup Frozen Petite Peas, thawed
1 1/2 Cups Finely Chopped Celery
2 (6 Oz.) Cans White Tuna, packed in water, drained and flaked
In a large bow, combine mayonnaise, vinegar, dill weed, black pepper and onion flakes. Add rotini pasta, peas, and celery. Stir in tuna. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving. Serves 6 (1 cup)
HINTS:
-Full 2 cups uncooked rotini pasta usually cooks to about 2 1/2
cups.
-Thaw peas by placing in a colander and rinsing under hot water
for one minute.
DIABETIC EXCHANGES: 2 meat, 1 starch, 1/2 vegetable
Per Serving: 82 calories, 2 gm fat, 17 gm protein, 24 gm carbohydrates, 465 mg sodium, 33 mg calcium, 2 gm fiber
© Copyright 1999 The Rising
Stars Team
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