2 cn (7 oz) tuna in oil;

 14 1/2 oz (1)cn aparagus pieces;

           -drained
    1/2 md Head lettuce; separated

    1/4 c  Curry dressing or dip;

      3    Hard-cooked eggs; sliced

           Paprika;
  Chill canned tuna and asparagus.  Drain tuna and flake lightly.  Drain
  asparagus pieces well.  Arrange lettuce on six salad plates. (not me,
  a big bowl will nicely, thank you.)  One each salad plate place 1/2
  cup asparagus and 1/2 cup flaked tuna.  Cover with 2 tablespoon Curry
  Dressing; top with 3 slices of egg.  Garnish with a sprinkle of
  paprika.
  Food Exchange per serving:  3 LEAN MEAT EXCHANGES + 1 VEGETABLE
  EXCHANGE; CAL: 211; CHO: 5g; PRO: 25g; FAT: 9g; SOD: 613; CHO: 182;
  Low-sodium diets: Substitute low-sodium canned tuna and low-sodium
  canned asparagus. Omit salt from Curry Dressing or Dip.
  Source: The Art of Cooking for the Diabetic by Mary Abbott
  Hess,R.D.,M.S. and Katharine Middleton
  Brought to you and your via Nancy O'Brion and her Meal Master.