Tuna Garden Salad

Nutrition Facts
Serving Size 1 each
Calories 336
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 23.2g
58%
Tot. Carb. 12.1g
9%
  Sat. Fat 8.2g
30%
  Dietary Fiber 3.7g
11%
  Trans Fat 0g
 
  Sugars 5.9g
 
Cholesterol 64.4mg
 
Protein 21.8g
 
Sodium 642.6mg
43%
 
 
Protein   39%
  • Carbohydrates   9%
  • Total Sugars  
  • Fat   58%
    • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   14%
  • Sodium   43%
    • Calcium   20%
  • Iron   14%
  • Potassium   19%
    • INGREDIENTS:  Tuna Salad (LIGHT TUNA (light tuna, water, vegetable broth, salt ), MIRACLE WHIP SALAD DRESSING (water, soybean oil, high fructose corn syrup, vinegar, modified cornstarch, eggs, salt, natural flavor, mustard flour, potassium sorbate as a preservative, paprika, spice, dried garlic), RED ONION (red onion)), Garden Salad (ROMAINE LETTUCE (lettuce), SHREDDED CHEDDAR CHEESE (pasteurized milk, cheese culture, salt, enzymes and annatto (vegetable color), potato and/or corn starch and powdered cellulose added to prevent caking), CUCUMBERS (cucumber), TOMATOES (tomatoes), GREEN PEPPERS (green peppers))
    ALLERGENS:  Milk, Eggs, Fish, Soybeans
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods.