1 pound small potatoes, sliced 1/4 inch thick
1/2 pound whole green beans (or one 9-ounce package frozen cut green beans, thawed)
1/3 cup lemon juice
2 tablespoons salad oil
4 teaspoons brown mustard or Dijon-style mustard
3/4 teaspoon dried dillweed
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
1 6-1/2-ounce can water pack tuna, drained and broken into chunks
2 medium tomatoes, seeded and cut into chunks 1/2 small red onion, thinly sliced and separated into rings 2 hard-cooked eggs cut into wedges
In a large saucepan, bring 2 inches of water to boiling. Add potatoes and fresh green beans, if using. Cover and simmer ten minutes or just until tender.
If using frozen beans, add to potatoes the last five minutes of cooking. Remove beans with a slotted spoon. Rise beans with cold water; drain. Drain potatoes. Cover and chill beans and potatoes separately for 2 to 24 hours.
Meanwhile, for dressing, in a screw-top jar, combine lemon juice, oil, mustard, dillweed, water, salt, and pepper. Cover and shake well to blend. Chill for 2 to 24 hours.
To serve, place lettuce leaves on a platter. Arrange potatoes, beans, tuna, tomatoes, onion, and eggs atop lettuce. Shake dressing and drizzle over salad.
Recipe makes 4 servings.
Serving size: 1 serving
Calories: 285; Total Fat: 11g; Saturated Fat: 2g; Cholesterol: 120mg; Sodium: 418mg; Carbohydrates: 30g; Protein: 19g
Exchanges: 1.5 starch, 1.5 vegetables, 1.5 very lean meat, .5 medium-fat meat, 1 fat
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