Ingredients:

1 (6 oz) can water-packed solid white albacore tuna, drained and crumbled
2 cups cooked elbow macaroni
1 medium carrot, scraped and grated
1 cup chopped orange
2 medium stalks celery, sliced
2 scallions, sliced
2 tbsp lemon juice
1/2 cup nonfat plain yogurt
1/4 tsp ground black pepper
8 large lettuce leaves

Methods:

Combine all ingredients except lettuce.Toss gently and chill for 1 hour.Arrange lettuce on individual plates, top with salad, and serve.

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Ingredients:

1 can (7 3/4oz) salmon, undrained
2 tbs olive oil
2 tbs white wine vinegar
1 tsp Dijon mustard
1/2 tsp sugar
1/4 tsp salt
Dash of ground black pepper
2 cups cooked shell macaroni
1 Red Delicious apple, unpeeled and diced
1/2 cup chopped walnuts
2 tbs chopped green onions
2 tbs chopped fresh parsley
Lettuce

Methods:

Drain salmon reserving 2 tbs salmon liquid flake with a fork. Set salmon aside.Combine reserved salmon liquid with olive oil, vinegar, mustard, sugar, salt, and pepper in a small bowl blend well.Pour over pasta.Cover and refrigerate at least one hour. Add reserved salmon, apple, green onions and parsley.Stir well. Serve in lettuce lined bowl.

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Ingredients:

Salad
1 lg. carrot, sliced
1 red pepper, sliced thin
1 rib celery, finely minced
1/4 c. finely minced parsley
1 15-oz. can white bean, drained
1 6-oz. can albacore tuna, drained
2 tomatoes, chopped
8 green onions, chopped
2 T. capers, drained
Optional–2 hard cooked eggs

Dressing
2 t. grainy mustard
1 garlic clove, minced
1 shallot or onion, minced
1/2 t. salt
1/4 t. pepper
1/2 t. dried basil
4 T. white balsamic vinegar
2 T. olive oil

Methods:

Prepare croutons–mix with olive oil. Spread on baking pan. Toast at 350 oven for about 12 minutes. Stir occasionally. Prepare salad–cook carrots 2 minutes–drain. Combine with other ingredients for salad.

Prepare dressing–Pour over salad. Add croutons, tossing well. Refrigerate about 1 hour to blend flavors. If making ahead, add croutons 1 hr. before serving.

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