| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | French | Salads, French | 4 | Servings |
INGREDIENTS
| 12 | oz | New red potatoes; quartered |
| 2 | c | Green beans; trimmed |
| 1/2 | c | Yogurt, plain |
| 1/4 | c | Basil, fresh; chopped |
| 4 | lg | Romaine lettuce leaves |
| 1 | sm | Onion, red; thinly sliced |
| 6 | oz | White tuna; drained |
| 1 | Egg; hard-cooked, sliced | |
| 4 | Ripe olives | |
| 2 | tablespoons yogurt dressing. |
INSTRUCTIONS
Bring 1 quart water to boiling in a 10-inch skillet. Add the potatoes and cook, covered, for 8 minutes or until almost tender. Add green beans and cook an additional 5 minutes. Place yogurt and basil in bowl of blender and whirl for process for 30 seconds. Set aside. Line four plates with lettuce; top evenly with potatoes, green beans, onion slices, tuna, and egg slices. Garnish with olives. Drizzle each salad with Weight Watchers Magazine April 1989 p 24 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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