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INGREDIENTS: 1 round bread loaf (about 500g) 1 can Tuna, drained and flaked 6 spears cooked asparagus, trimmed and cut into 2-inch pieces 2 hard-cooked eggs, chopped 1/2 cup sliced, pitted, ripe olives 1/2 cup sliced, stuffed, green olives 1/3 cup chopped green onions Lettuce leaves Dressing 1/3 cup reduced-calorie mayonnaise or salad dressing 1/4 cup plain low-fat yogurt 2 tablespoons red wine vinegar 1 teaspoon dried tarragon, crushed 1 teaspoon dried basil, crushed DIRECTIONS: With a sharp knife, cut a 2,5-cm-thick slice from top of bread loaf. Reserve to use later for the lid. Then, hollow out loaf, making a 1-inch shell. If preparing ahead, wrap hollow loaf and bread top in plastic wrap. Save bread for another use. To make salad, in a large bowl, toss together tuna, asparagus, eggs, olives, and onions. In a small bowl, stir together mayonnaise, yogurt, vinegar, tarragon, and basil. Spoon over salad; toss well to coat. If preparing ahead, cover and chill. To serve salad, line bread shell with lettuce leaves. Spoon tuna mixture into shell. Add bread top if desired. Serve with flat crackers or party bread. Makes 3-1/2 cups salad; about 5 to 6 main-dish or about 30 appetizer servings. Prep Time: 30 minutes |
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