- 1/3 cup olive oil
- 3 tablespoons white wine vinegar
- 1-1/2 teaspoons Dijon mustard
- 1/8 teaspoon each salt, onion powder and pepper
- 2 small red potatoes
- 1/2 cup cut fresh green beans
- 3-1/2 cups torn Bibb lettuce
- 1/2 cup cherry tomatoes, halved
- 10 Greek olives, pitted and halved
- 2 hard-boiled large eggs, quartered
- 1 can (5 ounces) albacore white tuna in water, drained and flaked
- In a small bowl, whisk the oil, vinegar, mustard, salt, onion powder and pepper; set aside.
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain and cool; cut into quarters.
- Place beans in another saucepan and cover with water. Bring to a boil. Cover and cook until crisp-tender, 3-5 minutes; drain and rinse in cold water.
- Divide lettuce between 2 salad plates; top with potatoes, beans, tomatoes, olives, eggs and tuna. Drizzle with the dressing.
1 salad: 613 calories, 49g fat (8g saturated fat), 242mg cholesterol, 886mg sodium, 18g carbohydrate (3g sugars, 3g fiber), 26g protein.