Carrot-Tuna Salad: The Best Carrot-Tuna Salad Recipe from Cook'n

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	Carrot-Tuna Salad

Serves: 6

6 servings (1 cup each)
Prep: 20 min
Chill: 1 hr

Print this Recipe

   1/2 cup mayonnaise or salad dressing
   1/4 teaspoon salt
   1/4 teaspoon black pepper
   2 medium carrots, shredded (1 cup)
   2 medium stalks celery, diced (1 cup)
   1 small onion, chopped (1/4 cup)
   2 hard-cooked eggs, sliced
   2 cans (6 ounces each) tuna in water, drained
   1 can (4 ounces) shoestring potatoes

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1. Mix all ingredients except tuna and potatoes in large bowl. Stir in tuna. Cover and refrigerate about 1 hour or until chilled.

2. Stir in potatoes just before serving.

Joyce K. shares her Recipe "It was important to me to keep things on a routine and prepare foods that my family would eat, like this easy salad."

FOOD for THOUGHT
Carrots are a great source of beta-carotene, a form of vitamin A. You need vitamin A daily for proper vision in dim light and for healthy hair and skin.

NUTRITION FACTS: High in vitamins A and C
1 Serving: Calories 360 (Calories from Fat 55); Fat 23g (Saturated 5g); Cholesterol 100mg; Sodium 490mg; Potassium 580mg; Carbohydrate 16g (Dietary Fiber 2g); Protein 19g % DAILY VALUE: Vitamin A 100%; Vitamin C 24%; Calcium 4%; Iron 10%; Folic Acid 6%; Magnesium 8% DIET EXCHANGES: 1/2 Starch, 2 Lean Meat, 2 Vegetable, 3 Fat

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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