In just 15 minutes, you can arrange a handful of ingredients into lovely salads that bring a bit of French flair to mealtime!
cups fresh green beans, cut into 1-inch pieces (about 8 oz)
oz uncooked vermicelli
cup Caesar dressing
can (12 oz) white albacore tuna, drained
pitted kalamata or ripe olives
hard-cooked eggs, sliced
cup sliced radishes
Fill 5-quart Dutch oven two-thirds full of water; heat to boiling. Add beans; boil 1 minute. Add vermicelli; boil 6 minutes. Drain. Rinse with cold water to cool; drain and return to Dutch oven. Add 1/2 cup of the dressing; toss to coat.
Divide vermicelli mixture evenly among 4 serving plates. Mound one-fourth of the tuna in center of each plate; surround with olives, eggs and radishes. Drizzle remaining 1/4 cup dressing over salads.
Hard-cooked eggs can be purchased in the deli or dairy section of the store.
Use an egg slicer to quickly slice the eggs.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.