Kellogg's - "Bran New Idea" Book

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Tuna Salad Stuffed Tomatoes

Cooking time nil, Yield 6 servings

  • 2 tablespoons Mayonnaise 2 x 15ml spoonful
  • 4oz low fat yoghurt 100g
  • Pinch of salt
  • Pinch of Dill
  • 4oz chopped unpared cucumber 100g
  • 2oz chopped radishes 50g
  • 1oz chopped onions 25g
  • 2oz All-Bran cereal 50g
  • 1 7oz tin of tuna 200g
  • 6 medium size tomatoes (about one pound) 6

In a mixing bowl stir together the mayonnaise, yoghurt, salt, dill, cucumber, chopped radish and onion. Stir in the All-Bran, add tuna, tossing gently to moisten. Chill mixture. Turn the tomatoes upside down and make six vertical cuts in each from the centrepoint, almost to the base. Open up into floret shape. Spoon tuna mixture into centre of each tomato. Serve on a bed of lettuce and cucumber.

Spicy Yoghurt Chicken Salad

Cooking time nil, Yield 4 servings

  • 1 5oz carton low fat natural yoghurt 150g
  • ½ teaspoon salt ½ a 5ml sp
  • pinch of pepper pinch
  • ½ a teaspoon curry powder ½ a 5ml teasp
  • pinch of ground ginger pinch
  • 1 small chopped onion 1
  • ½ a green pepper chopped ½
  • 2 sticks celery chopped 2
  • 2oz black grapes [halved and seeded] 50g
  • 2 pieces cooked chicken 2
  • 2oz All Bran cereal 50g
  • 4 lettuce leaves 4

Stir together the yoghurt, salt, pepper, curry powder and ginger. Fold in remaining ingredients except the lettuce leaves. Cover tightly and chill thoroughly. Serve on lettuce leaves, garnish.