Name: Tuna and Cabbage Crunch Salad with Hard Boiled Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Canned Tuna (in water), drained; 1 large Hard Boiled Egg; 2 cups Shredded Cabbage (mix of green and red); 0.5 cup Cooked Whole Wheat Rotini; 2 tablespoons Nonfat Greek Yogurt; 1 tablespoon Toasted Sunflower Seeds; 1 tablespoon Fresh Lemon Juice; 1 teaspoon Dijon Mustard; 1 stalk Green Onion, sliced

Tuna and Cabbage Crunch Salad with Hard Boiled Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tuna and Cabbage Crunch Salad with Hard Boiled Eggs

Chilled whole wheat pasta and crisp shredded cabbage tossed with flaked tuna and hard-boiled eggs in a creamy lemon-dijon dressing, finished with toasted sunflower seeds.

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NUTRITION

Protein

42.1g

Fat

10.9g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Canned Tuna (in water), drained

1 large Hard Boiled Egg

2 cups Shredded Cabbage (mix of green and red)

0.5 cup Cooked Whole Wheat Rotini

2 tablespoons Nonfat Greek Yogurt

1 tablespoon Toasted Sunflower Seeds

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

1 stalk Green Onion, sliced

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PREPARATION

1
Cook the whole wheat pasta according to package directions, drain, and allow to cool completely.
2
In a large mixing bowl, whisk together the Greek yogurt, lemon juice, and Dijon mustard until the dressing is smooth and creamy.
3
Add the shredded cabbage and sliced green onions to the bowl, tossing thoroughly to ensure the vegetables are well coated.
4
Gently fold in the cooled pasta and the flaked tuna, being careful not to break the tuna into pieces that are too small.
5
Slice the hard-boiled egg into halves or quarters and place them on top of the salad.
6
Finish the dish by sprinkling the toasted sunflower seeds over the top for a nutty crunch.