Recipe - Salad Crunchies

1 pound Small red potatoes; scrubbed
2 cup Trimmed green beans
8 ounce Tuna in water; drained
24 Cherry tomatoes; halved
4 cup Lettuce leaves; thinly
cut or sliced up
2 lg Eggs; hardboiled, quartered
6 lg Pitted black olives; cut or sliced up
crosswise
One fourth cup Red wine vinegar
2 tablespoon Fresh lemon juice
1 tablespoon Olive oil
One fourth teaspoon Salt
One fourth teaspoon Ground black pepper
8 Flat anchovy fillets

1. In large pan of boiling water, cook potatoes 1520 minutes, until
tender. Remove with slotted spoon. Rinse with cold water; drain. Coarsely
chop and place in a large bowl.

2. Add green beans to the water; cook 3 minutes, just until bright green
and tendercrisp. Rinse with cold water; drain.

3. Toss the green beans, tuna and tomatoes with the potatoes.

4. Line large serving plate with lettuce leaves; mound the tunapotato
mixture in the center.

5. Decoratively arrange the egg quarters, olive and anchovy fillets on top
of tunapotato mixture.

6. In a small bowl, whisk vinegar, juice, oil, salt and pepper. Drizzle
over salad; serve immediately.

NOTES : Calories: 476.7 (19.6% from fat) Fat: 11.4g Cholesterol: 115mg
Carbohydrate: 72.1g Fiber: 16.4g Sodium: 811mg

Recipe by: Weight Watchers Cookbook

Posted to EATLF Digest by "Lisa Whittington" esordliw@pacbell.net on Aug
16, 1998, converted by MM_Buster v2.0l.