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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In Nice, green beans, tuna, and olives make a classic summer salad. The tuna and potatoes are cooked ahead of time, so this is a snap to toss together. Ingredients:
1 1/2 tablespoons fresh lemon juice |
1 tablespoon water |
1 tablespoon fat-free cottage cheese or sour cream |
1 teaspoon worcestershire sauce |
1 teaspoon red wine vinegar |
1 teaspoon extra-virgin olive oil |
1 teaspoon anchovy paste |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, peeled |
1 cup (1-inch) cut green beans |
4 cups mixed salad greens |
1 cup thyme potatoes |
2 tablespoons chopped pitted kalamata olives |
2 citrus tuna steaks, broken into 1-inch chunks |
Directions:
1. To prepare dressing, combine first 10 ingredients in a blender or food processor; process until smooth.
2. To prepare salad, cook beans in boiling water 1 minute or until crisp-tender. Rinse with cold water; drain well. Combine beans and remaining ingredients in a large bowl. Pour dressing over tuna mixture; toss gently to combine.
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