Blanch the beans briefly until tender-crisp and refresh in cold running water. Pat dry
Mix the tomatoes, pepper, and cucumber in a large salad bowl (or place in separate piles around the inside of the bowl.) Arrange the anchovies, tuna, olives, water chestnuts, and eggs over the top.
Make a dressing by vigorously mixing the oil, vinegar, and garlic with the salt and pepper. Pour the dressing over the salad and sprinkle with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (398g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 209 (78%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 186.1mg||57 %|
|Sodium 213.6mg||7 %|
|Potassium 272.2mg||7 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 8g|
|Protein 6.8g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 268
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