Karen's Tuna Noodle Salad
- 1 lb medium shell noodles
- 2 (6 ounce) cans tuna, drained
- 34 cup low-fat mayonnaise
- 3 packets Splenda sugar substitute (or 3 g)
- 3 tablespoons red wine vinegar
- 12 teaspoon celery salt
- 12 teaspoon onion powder
- Prepare shell noodles as per package instructions.
- After draining, rinse with cold water to cool the noodles down.
- "Shake"strainer well to rid noodles of excess water.
- Transfer cool noodles to a large mixing bowl.
- Add tuna, mayo, Splenda, vinegar, celery salt, and onion powder.
- Mix well, stirring in a"scooping" manner until all flavors are blended.
- Refrigerate until cold.
- If you need to cool the salad down quicker, place it in the freezer- but keep an eye on it so it doesn't freeze!
- Add salt, pepper, or other herbs and spices to your taste.
shell noodles, tuna, lowfat mayonnaise, packets, red wine vinegar, celery salt, onion powder
Taken from www.food.com/recipe/karens-tuna-noodle-salad-66844 (may not work)