Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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" on Aug 16, 1998, converted by MM_Buster v2.0l.
