Tuna Veggie Mac Salad
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 438.1
- Total Fat: 6.2 g
- Cholesterol: 88.9 mg
- Sodium: 827.6 mg
- Total Carbs: 73.3 g
- Dietary Fiber: 8.9 g
- Protein: 24.0 g
2 cups of elbow macaroni (I left out of a previous goulash meal)
2 cans of Tuna fish flaked
2 hard boiled eggs chopped
1 kosher dill pickle chopped
1 tomato chopped
1 cucumber sliced (I used an English one)
1/4 cup shredded carrot
1 tsp garlic minced
1 tsp dried parsley
1/4 tsp sea salt
1 tsp fresh ground pepper
1Tbsp dehydrated onions
1 tsp Salad Supreme®
1 tsp yellow mustard
4 Tbsp Miracle Whip®
1/8 cup 2% milk(I was out of skim & almond)
The night I served this my daughter & I ate this on a bed of fresh baby spinach leaves. My son(addicted to junk food) found a bag of potato chips with only 3 ingredients so I allowed a splurge that night also. Potatoes, expeller pressed safflower oil, & sea salt.
Cook your hard boiled eggs as you like them, rinse in cold water and allow them to cool.
In a medium size bowl mix all seasonings, except Salad Supreme. Add Miracle Whip®, mustard & milk stir until well blended.
Chop all your vegetables and add them to the bowl, blend well.
Once the pasta has cooled add that and mix everything.
Peel the eggs, chop, and add to the dish, stir again.
Drain the tuna fish & flake into the bowl, stir well.
Final step sprinkle the Salad Supreme® over the top.
Serving Size: 5 3/4-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user JUDYLOUWHO.