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Layered Tuna Salad
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Layered Tuna Salad

3 Hours 30 Minutes
30 Min Prep
3 Hr 30 Min Cook
It's a tuna salad! A green bean salad! No, wait—it's an egg salad! Just when you thought this super layered salad couldn't be improved...we added bacon.
What You Need
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4 servings
Original recipe yields 4 servings
6 cups tightly packed torn iceberg lettuce
2 cans (5 oz. each) white tuna in water, drained, flaked
2 cups cut-up fresh green beans (1-1/2 inch lengths), blanched
2 hard cooked egg s, sliced
1/4 cup sliced black olives
2 Tbsp. OSCAR MAYER Real Bacon Bits
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
1/3 cup MIRACLE WHIP Light Dressing
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
1
Spread lettuce onto bottom of 8- or 9-inch square glass dish; top with tuna.
2
Add layers of green beans, eggs, olives, bacon bits and cheese.
3
Combine dressing and sour cream; spread evenly over cheese. Cover and refrigerate 3 hours or until chilled.
Kitchen Tips
Serving Suggestion
Serve with your favorite fresh fruit salad.
Substitute
Prepare using your favorite salad greens.
Make it Easy
Use an off-set spatula to spread the dressing mixture evenly over top of layered salad.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 160mg
53%
Sodium 790mg
34%
Total Carbohydrates 12g
4%
Dietary Fibers 3g
11%
Sugars 5g
10%
Protein 26g
52%
Vitamin A
30%
Vitamin C
10%
Calcium
30%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings, about 2-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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