| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
|
Salad, Seafood |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Small red potatoes; scrubbed |
| 2 |
c |
Trimmed green beans |
| 8 |
oz |
Tuna in water; drained |
| 24 |
|
Cherry tomatoes; halved |
| 4 |
c |
Lettuce leaves; thinly sliced |
| 2 |
lg |
Eggs; hard-boiled, quartered |
| 6 |
lg |
Pitted black olives; sliced crosswise |
| 1/4 |
c |
Red wine vinegar |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Olive oil |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 8 |
|
Flat anchovy fillets |
INSTRUCTIONS
1. In large pan of boiling water, cook potatoes 15-20 minutes, until
tender. Remove with slotted spoon. Rinse with cold water; drain. Coarsely
chop and place in a large bowl.
2. Add green beans to the water; cook 3 minutes, just until bright green
and tender-crisp. Rinse with cold water; drain.
3. Toss the green beans, tuna and tomatoes with the potatoes.
4. Line large serving plate with lettuce leaves; mound the tuna-potato
mixture in the center.
5. Decoratively arrange the egg quarters, olive and anchovy fillets on top
of tuna-potato mixture.
6. In a small bowl, whisk vinegar, juice, oil, salt and pepper. Drizzle
over salad; serve immediately.
NOTES : Calories: 476.7 (19.6% from fat) Fat: 11.4g Cholesterol: 115mg
Carbohydrate: 72.1g Fiber: 16.4g Sodium: 811mg
Recipe by: Weight Watchers Cookbook
Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Aug
16, 1998, converted by MM_Buster v2.0l.
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