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1
pound small potatoes, sliced 1/4 inch thick
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1/2
pound whole green beans or 1 9-ounce package frozen cut green beans, thawed
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1/3
cup lemon juice
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2
tablespoons salad oil
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4
teaspoons brown mustard or Dijon-style mustard
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3/4
teaspoon dried dillweed
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2
tablespoons water
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1/4
teaspoon salt
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1/8
teaspoon pepper
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Lettuce leaves
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1
6 1/2 ounce can tuna (water pack), drained and broken into chunks
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2
medium tomatoes, seeded and cut into chunks
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1/2
of a small red onion, thinly sliced and separated into rings
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2
hard-cooked eggs, cut into wedges
1. In a large saucepan bring 2 inches of water to boiling. Add potatoes and fresh green beans, if using. Cover and simmer 10 minutes or just until tender. If using frozen beans, add to potatoes the last 5 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.
2. 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.
3. To serve, place lettuce leaves on a platter. Arrange potatoes, beans, tuna, tomatoes, onion, and eggs atop lettuce. Shake dressing and drizzle over salad. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 285,
- Protein (gm) 19,
- Carbohydrate (gm) 30,
- Fat, total (gm) 11,
- Cholesterol (mg) 120,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 5,
- Vitamin A (RE) 216,
- Vitamin C (mg) 43,
- Sodium (mg) 418,
- Calcium (DV %) 71,
- Iron (DV %) 3,
- Vegetables () 2,
- Starch () 2,
- Very Lean Meat () 2,
- Medium-Fat Meat () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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