We left the tuna out of this classic salad, but feel free to add it back in if you like.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
chill:
2 hrs to 3 hrs
Servings:
4
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Ingredients

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Directions

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  • In a medium saucepan cook the potatoes in lightly salted boiling water, covered, for 5 minutes. Break up frozen beans and add them to the potatoes in saucepan. Return to boiling; reduce heat. Cover and simmer for 4 to 6 minutes more or until potatoes are tender and green beans are just crisp-tender; drain. Cool slightly.

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  • In a large salad bowl combine potato-green bean mixture, tomatoes, yellow or green peppers, and olives. Pour salad dressing over mixture, tossing gently to coat. Cover and chill for 2 to 3 hours.

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  • To serve, line individual plates with romaine lettuce. Top with vegetable mixture and hard-cooked eggs. Makes 4 servings.

Nutrition Facts

410 calories; total fat 30g; saturated fat 5g; cholesterol 213mg; sodium 507mg; carbohydrates 29g; fiber 6g; protein 11g; vitamin a 505RE; vitamin c 67mg; calcium 81mg; iron 3mg.
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Reviews

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