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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 md. potatoes, cut into 1/4-inch slices
2 cans (6-1/8 oz. each) tuna packed in water, thoroughly drained
3/4 cup prepared reduced-calorie red wine vinaigrette dressing, divided
4 butter lettuce leaves
1/2 pkg. (16 oz.) frozen whole green beans, thawed and drained
1-1/2 cups cherry tomatoes, halved
1 sm. red onion, sliced
1 can (3-1/4 oz.) pitted ripe olives, drained
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Directions:
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Place potatoes in shallow 1-1/2 to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on high for 8 to 10 minutes, until tender; cool.
In separate bowls lightly toss potatoes and tuna with 2 tbsp. vinaigrette each; set aside. Line platter with lettuce. Arrange potatoes, tuna and remaining ingredients except vinaigrette on lettuce. Drizzle with remaining vinaigrette.
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Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.
Possible menu: brown-and-serve rolls, lemon pie.
Nutritional information per serving: 290 calories, 21 grams fat, 10 mg. cholesterol, 1330 mg. sodium, 41 grams carbohydrate, 5 grams fiber, 25 grams protein.
Source: The Potato Board .
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