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Categories:Viewed: 108 - Published at: 5 years ago
Ingredients
- 4 md. potatoes, cut into 1/4-inch slices
- 2 cans (6-1/8 oz. each) tuna packed in water, thoroughly drained
- 3/4 cup prepared reduced-calorie red wine vinaigrette dressing, divided
- 4 butter lettuce leaves
- 1/2 pkg. (1 lb.) frozen whole green beans, thawed and drained
- 1-1/2 cup cherry tomatoes, halved
- 1 sm. red onion, sliced
- 1 can (3-1/4 oz.) pitted ripe olives, drained
Method
- Place potatoes in shallow 1-1/2 to 2-quart microwave-safe dish.
- Cover with plastic wrap, venting one corner.
- Microwave on high for 8 to 10 minutes, until tender; cool.
- In separate bowls lightly toss potatoes and tuna with 2 tbsp.
- vinaigrette each; set aside.
- Line platter with lettuce.
- Arrange potatoes, tuna and remaining ingredients except vinaigrette on lettuce.
- Drizzle with remaining vinaigrette.
