Source:  Supermarket Gourmet
by Jyl Steinback, America's Healthiest Mom

 

Serves:  6

 

4 cups shredded lettuce 
1 1/3 cups medium shell pasta, cooked, rinsed and drained   
1 large cucumber, chopped

1 cup grape tomatoes, cut in half

9½ oz. can tuna packed in water, drained well and flaked

1 cup frozen peas, thawed

¾ cup nonfat ranch salad dressing
¾ cup shredded nonfat cheddar cheese
3 tbsp. sliced green onions 

 

Place lettuce in bottom of a 3 quart glass bowl; top with pasta, cucumber, tomatoes, tuna and peas. Spread salad dressing in one layer over the top; sprinkle with cheese and green onions. Cover tightly and refrigerate at least 4 hours or overnight. Toss salad just before serving.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	244	1 starch	2
Fat	1 g	4 vegetable
Carbohydrates	34 g	2 very lean meat
Protein	23 g
Cholesterol	8 mg
Dietary Fiber	2 g
Sodium	604 mg