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Tropical Fruit, Rice and Tuna Salad |
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Serves: 4
Print this Recipe
1 1/2 cups cold cooked brown or white rice
1/2 cup vanilla low-fat yogurt
1 (8-ounce) can pineapple tidbits in juice, drained and 1 teaspoon juice reserved
2 kiwifruit, peeled and sliced
1 medium mango, peeled and chopped (about 1 cup)
1 (6-ounce) jar white tuna in water, drained and flaked
1 tablespoon flaked coconut, toasted
Mix rice, yogurt and reserved pineapple juice in medium bowl. Cover and refrigerate 1 to 2 hours to blend flavors. Cut kiwifruit slices into fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice mixture. Sprinkle with coconut.
1 Serving: Calories 240 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 15mg; Sodium 170mg; Carbohydrate 45g (Dietary Fiber 4g); Protein 15g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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