| 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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