Ingredients

2 cans tuna (7 oz. each), in oil
1 can asparagus pieces, drained
1/2 medium head lettuce, separated
1/4 C. curry dressing or dip
3 hard cooked eggs, sliced
paprika
Curry Dressing or Dip:
1 C. plain yogurt, low fat
1/2 tsp. curry powder
1/8 tsp. ground ginger
1/4 tsp. salt
1 dash cayenne pepper

Cooking Instructions

Chill canned tuna and asparagus. Drain tuna and flake lightly. Drain asparagus pieces well. Arrange lettuce on 6 salad plates. On each salad plate place 1/2 C. asparagus and 1/2 C. flaked tuna. Cover with 2 Tbls. curry dressing. Top with 3 slices of egg. Garnish with a sprinkle of paprika. Curry Dressing or Dip: Blend all ingredients until smooth. Chill in a covered container at least 1 hour before serving as a dressing on chicken or fish salads, or as a dip for assorted raw vegetables.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)