| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads, Main dish | 4 | Servings | |
INGREDIENTS
| 1 1/3 | lb | (4 medium) potatoes cut into 1/4-inch slices |
| 2 | cn | Tuna packed in water (6 1/8 ounces each) thoroughly drained |
| 3/4 | c | Red wine vinaigrette dressing (prepared) (reduced calorie) divided |
| 4 | Butter lettuce leaves | |
| 8 | oz | Frozen whole green beans, (half a 16-ounce package) thawed and drained |
| 1 1/2 | c | Cherry tomatoes; halved |
| 1 | sm | Red onion; sliced |
| 1 | cn | Pitted ripe olives, drained (3 1/4 ounces) |
INSTRUCTIONS
Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until tender; cool. In separate bowls lightly toss potatoes and tuna with 2 tablespoons vinaigrette each; set aside. Line platter with lettuce. Arrange potatoes, tuna and remaining ingredients except vinaigrette on lettuce. Drizzle with remaining vinaigrette. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Brown-and-Serve Rolls, Lemon Pie Nutritional Information Per Serving: 290 calories; 21 g fat; 10 mg cholesterol; 1330 mg sodium; 41 g carbohydrate; 5 g fiber; 25 g protein. Source: The Potato Board <[email protected]> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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