Serves: 6
Total Calories: 290
* In a small bowl, whisk together oil, lemon juice, splenda, celery seed, salt and hot pepper sauce to taste. Set aside to blend flavors.
1. In a large bowl, toss mushrooms, celery and green onions. Toss with vinaigrette set aside.
2. Blend tuna, eggs, mayonnaise, sour cream and salt together in a small bowl. Arrange salad greens on six plates and spoon on mushroom mixture. Top with a scoop of tuna mixture. Garnish with parsley.
Note: If mushroom mixture is made ahead, toss together and drain off excess dressing before assembling salad.
This Mushroom-Tuna Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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