Directions:
- Mix together the salad dressing ingredients and chill.
- Cook potatoes and beans, then let cool.
- Drizzle 1/2 cup of salad dressing over the sliced potatoes, cover and refrigerate.
- Drizzle 2 TBS of salad dressing over cooked green beans, cover and refrigerate.
- Leave potatoes, beans, and salad dressing in the refrigerator for 4-8 hours (or overnight).
- Just before serving, line a glass bowl with romaine lettuce.
- Layer potatoes, beans, onion, green pepper, olives, eggs, tomatoes, and anchovies in the bowl. You should have enough for 2 layers.
- Arrange drained tuna on top.
- Serve the salad with the remaining salad dressing, french bread, and wine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.39 Kcal (1421 kJ) | ||
| Calories from fat | 192.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.4g | 33% | |
|---|---|---|---|
| Cholesterol | 72.7mg | 24% | |
| Sodium | 420.76mg | 18% | |
| Potassium | 643.27mg | 14% | |
| Total Carbs | 30.6g | 10% | |
| Sugars | 11.7g | 47% | |
| Dietary Fiber | 4.3g | 17% | |
| Protein | 7.68g | 15% | |
| Vitamin C | 17mg | 28% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 2.2mg | 12% | |
| Calcium | 87.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 132.78 Kcal (556 kJ) | ||
| Calories from fat | 75.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.37g | 33% | |
|---|---|---|---|
| Cholesterol | 28.44mg | 24% | |
| Sodium | 164.62mg | 18% | |
| Potassium | 251.67mg | 14% | |
| Total Carbs | 11.97g | 10% | |
| Sugars | 4.58g | 47% | |
| Dietary Fiber | 1.68g | 17% | |
| Protein | 3g | 15% | |
| Vitamin C | 6.7mg | 28% | |
| Vitamin A | 0.4mg | 37% | |
| Iron | 0.9mg | 12% | |
| Calcium | 34.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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