Sounds gross tastes great recipe

Okay, I am the original one for replacing things in recipes but this one is really a first.

I wanted tuna salad, but didn't want the fat in the mayo or even the sugar and chemicals in the miracle whip light. So I stirred up the following. I like the slightly sweet taste of MW light, so that was what gave me this idea. This stuff was wonderful. And virtually nonfat. And healthy!

one can of albacore tuna (or whatever kind you like packed in water)
about a half a tablespoon of mustard (I used a German one that is not too strong)
a little finely chopped onion
two or three finely chopped olives
*now get this* about 2 big Tablespoons of leftover cranberry sauce I made
(the cranberry sauce was made with some very sweet oranges from our local trees and some splenda sugar substitute, plus the fresh cranberries, and a few chopped pecans)
This made the salad stick together nicely and boy is it good.


--
Lesanne

"Lesanne" wrote in message ...
Okay, I am the original one for replacing things in recipes but this one is really a first.

I wanted tuna salad, but didn't want the fat in the mayo or even the sugar and chemicals in the miracle whip light. So I stirred up the following. I like the slightly sweet taste of MW light, so that was what gave me this idea. This stuff was wonderful. And virtually nonfat. And healthy!

one can of albacore tuna (or whatever kind you like packed in water)
about a half a tablespoon of mustard (I used a German one that is not too strong)
a little finely chopped onion
two or three finely chopped olives
*now get this* about 2 big Tablespoons of leftover cranberry sauce I made
(the cranberry sauce was made with some very sweet oranges from our local trees and some splenda sugar substitute, plus the fresh cranberries, and a few chopped pecans)
This made the salad stick together nicely and boy is it good.


--
Lesanne

How interesting. I'll have to try it. I add flavor with a diced dill pickle, celery, salt, pepper and a light mustard.

"ahmward" wrote in message
...

"Lesanne" wrote in message
...
Okay, I am the original one for replacing things in recipes but this one
is really a first.

I wanted tuna salad, but didn't want the fat in the mayo or even the sugar
and chemicals in the miracle whip light. So I stirred up the following. I
like the slightly sweet taste of MW light, so that was what gave me this
idea. This stuff was wonderful. And virtually nonfat. And healthy!

one can of albacore tuna (or whatever kind you like packed in water)
about a half a tablespoon of mustard (I used a German one that is not too
strong)
a little finely chopped onion
two or three finely chopped olives
*now get this* about 2 big Tablespoons of leftover cranberry sauce I made
(the cranberry sauce was made with some very sweet oranges from our local
trees and some splenda sugar substitute, plus the fresh cranberries, and a
few chopped pecans)
This made the salad stick together nicely and boy is it good.


--
Lesanne

How interesting. I'll have to try it. I add flavor with a diced dill
pickle, celery, salt, pepper and a light mustard.


I use balsamic vinegar and Mrs. Dash garlic blend. I do put cranberry sauce
in my chicken salad though - and about a dozen other things.
--
the volleyballchick

that does sound good, and it sounds also like it would be excellent with chicken or turkey, Lee
Lesanne wrote in message ...
Okay, I am the original one for replacing things in recipes but this one is really a first.

I wanted tuna salad, but didn't want the fat in the mayo or even the sugar and chemicals in the miracle whip light. So I stirred up the following. I like the slightly sweet taste of MW light, so that was what gave me this idea. This stuff was wonderful. And virtually nonfat. And healthy!

one can of albacore tuna (or whatever kind you like packed in water)
about a half a tablespoon of mustard (I used a German one that is not too strong)
a little finely chopped onion
two or three finely chopped olives
*now get this* about 2 big Tablespoons of leftover cranberry sauce I made
(the cranberry sauce was made with some very sweet oranges from our local trees and some splenda sugar substitute, plus the fresh cranberries, and a few chopped pecans)
This made the salad stick together nicely and boy is it good.


--
Lesanne