* Exported from MasterCook *
Egg-and-Tuna Salad Sandwiches Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : May '98 Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 hard-cooked large eggs -- chopped 1 (6-ounce) can chunk light tuna in water -- drained 2 tablespoons minced red onion 3 tablespoons light mayonnaise 2 tablespoons Dijon mustard 1/2 teaspoon freshly ground pepper 10 (1-ounce) slices whole-wheat bread 5 large red leaf lettuce leaves 5 slices (1/4-inch-thick) tomato 1 1/4 cups alfalfa sprouts Combine the first 6 ingredients in a medium bowl. Spread 1/2 cup egg mixture over each of 5 bread slices. Top each with 1 lettuce leaf, 1 tomato slice, 1/4 cup alfalfa sprouts, and 1 bread slice. Source: "Cooking Light, May 1998, p.104" Copyright: "© Cooking Light" Yield: "5 Sandwiches" - - - - - - - - - - - - - - - - - - - Per serving: 276 Calories (kcal); 9g Total Fat; (28% calories from fat); 20g Protein; 30g Carbohydrate; 183mg Cholesterol; 586mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 3673 3943 0 0 0 0 0 810 258 0 |
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