Quick 'N Cool Summer Salad
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Ingredients
- 14 ounces elbow macaroni
- 1 can green beans, low-sodium (14.5 ounce, drained, or other vegetable)
- 1 can tuna packed in water (6.5 ounces, drained and flaked)
- 1 cup cheese (diced)
- 1/2 cup sweet pickles (diced)
- 1/2 cup onion (diced)
- 1 cup yogurt, plain, low-fat
- 1/2 cup mayonnaise, light
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash hands with soap and water.
- Prepare elbow macaroni according to package directions and drain.
- Add vegetables, tuna, onions, cheese, and pickles.
- Mix yogurt, salad dressing, lemon juice, salt, and seasoned pepper.
- Toss with macaroni mixture.
- Chill before serving.
- Refrigerate leftovers promptly.
Nutrition
| Calories | 373 |
|---|---|
| Protein | 18 g |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Cholesterol | 27 mg |
| Sodium | 412 mg |
| Carbohydrates | 52 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Favorite Recipes for Family Meals Washington State University Extension