4
plum (Roma) tomatoes or 2 medium tomatoes, sliced
2
hard-cooked eggs, cut in fourths
1
can (9 oz) tuna, drained
1/2
cup pitted ripe olives
1
can (2 oz) anchovy fillets, if desired
Chopped fresh parsley, if desired
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Steps
1
In tightly covered container, shake all vinaigrette ingredients until well blended. Refrigerate until serving time.
2
In medium saucepan, place beans in 1 inch water (salted if desired). Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil about 5 minutes longer or until crisp-tender; drain. Refrigerate beans about 1 hour or until cold.
3
Line 4 plates with salad greens. Arrange beans, tomatoes and eggs around edges of plates. Mound tuna in center. Garnish with olives, anchovies and parsley. Serve with vinaigrette.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
You can use a 9-ounce package of frozen whole or Italian-style green beans for the fresh green beans--just cook as directed on the package.
So many great vinaigrettes are available at your grocery store. Don't hesitate to save yourself a little time by using the bottled version.
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Nutrition Facts
Serving Size:1 Serving
Calories
395
Calories from Fat
290
Total Fat
32 g
Saturated Fat
5 g
Cholesterol
125 mg
Sodium
700 mg
Potassium
470 mg
Total Carbohydrate
10 g
Dietary Fiber
4 g
Protein
21 g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
14%
14%
Calcium
8%
8%
Iron
18%
18%
Exchanges:
2 Vegetable; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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