ITALIAN TUNA SALAD

2 Cans (6 ounces each) tuna, drained
1 Jar (2 ounces) diced pimientos, drained (¼ cup)
1 Cucumber, sliced
1 Bag (10 ounces) mixed salad greens or 1 small bunch curly endive, romaine or chicory, small pieces
1 Bag (1 pound) cauliflower or 1 small head cauliflower, separated into flowerets (3 cups)
1/3 Cup Italian dressing (low-fat)
¼ Cup bacon bits or chips

Toss all ingredients except dressing and bacon bits in large salad bowl; refrigerate. Just before serving, toss with dressing and bacon bits.

Serving size: 1 Bowl (about 1/6 of salad)
Calories: 165
Fat: 7 g
Cholesterol: 20 mg
Carbohydrate: 10 g
Protein: 19 g
Sodium: 420 mg

TIP: Substitute tuna with chicken. Leftovers can be served in (whole-wheat) pitas for lunch the next day.

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