Tuna, Veggie and Rice Salad
Ingredients
1. Prepare rice according to package instructions. Fluff with a fork & set aside.
2. In a large bowl add tuna & vegetables. Mix well.
3. Stir in cooked rice and ranch dip. Mix well.
4. Serve on multigrain crackers or as a sandwich on whole wheat bread.
Don’t like ranch? Mix with plain non-fat Greek yogurt instead. Add in fresh herbs such as dill or rosemary for a different flavor.
Click on each plate group to see how this recipe meets the MyPlate standard
| 8 servings per recipe | |
| Serving size | (199g) |
|
Amount per serving Calories |
230 |
% Daily Value* |
|
| Total Fat 6g | 8% |
| Saturated Fat 1g | 5% |
| Trans Fat 0g | |
| Cholesterol 25mg | 8% |
|
Sodium 330mg
|
14% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 2g | 7% |
| Total Sugars 5g | |
| Includes 0g Added Sugars | 0% |
| Protein 17g | |
| Vitamin D 1mcg | 6% |
| Calcium 52mg | 4% |
| Iron 2mg | 10% |
| Potassium 393mg | 8% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
