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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"
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|Serving Size: 1 Serving (1233g)|
|Recipe Makes: 4|
|Calories from Fat: 186 (31%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 592.6mg||182 %|
|Sodium 573.1mg||20 %|
|Potassium 3023.6mg||80 %|
|Total Carbohydrate 54.1g||16 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 40.8g|
|Protein 52.8g||75 %|
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Calories per serving: 596
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