| 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 <recipes@potatoes.com>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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