Asian Noodle Salad

Yield: 4 servings.

4 cups cooked lo mein noodles or spaghettini
1 1/4 cups bottled lowfat Asian dressing, divided
1 medium head shredded Napa or Chinese cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1 6-oz. can sliced water chestnuts
1 cup sliced green onions
1 7.1-oz. pouch Chicken of the
Premium Yellowfin Light Tuna
as desired for garnish, Mandarin orange slices
as desired for garnish, black or white toasted sesame seeds

In a bowl, toss noodles with 1/3 of dressing. Evenly divide noodles onto plates; set aside. In same bowl, mix together cabbage, carrots, water chestnuts and green onions. Gently fold Chicken of the Sea? Tuna and remaining dressing into mixed vegetables. Blend well. Top noodles with tuna salad mixture. If desired, garnish with Mandarin orange slices, sesame seeds and shredded carrots. Serve immediately.