- cabbages (red, green)
- 3 oz tuna
- 2 tablespoons stonyfield farms oikois non fat greek plain yogurt
- 30 grams dried pears
- gourme mist balsamic vinegar
Directions: mix tuna, balsamic and yogurt. In a separate bowl, xreate coleslaw with chopped cabbages and carrots. Top with tuna mix and sprinkle chopped dried pears over it. Use balsamic vinegar mix with truvia as dressing.