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Foods that are cool, but not extremely cold are more soothing to many people who experience a sore or dry mouth after chemotherapy. This tuna salad is a great option on a hot, summer day—and a good source of fiber, Vitamins C and B, copper and other minerals.
Healthy eating is important for everyone, but people with cancer often have special concerns. Lurie Cancer Center's Supportive Oncology Team includes Registered Dietitians who provide up-to-date research-based nutrition advice throughout cancer treatment and into recovery. Contact them at 312.695.0990
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Makes 8 servings
- 2 (6-ounce) cans of white tuna packed in water, drained
- 1 (11-ounce) can mandarin oranges, drained 1/4 pound fresh mushrooms, sliced
- 1 (14-ounce) can artichoke hearts, drained and cut in half
- 1 (8-ounce can sliced water chestnuts, drained
Dressing
- 1/4cup fat free or light mayonnaise
- 1/4 cup nonfat plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1 bunch green onions (scallions), chopped
Carefully combine all ingredients in large bowl. Toss with dressing. Serve immediately.
Nutritional information per serving
Calories 108, Protein (g) 12, Carbohydrate (g) 11, Fat (g) 2, Cal. From Fat (%) 14, Saturated Fat (g) 0, Dietary Fiber (g) 3, Cholesterol (mg) 19, Sodium (mg) 324
Recipe courtesy of Eating Well Through Cancer |
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