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| 1 1/3 x ca. 450 g | (4 medium) potatoes cut into 1/4-inch slices |
| 2 Dose | Tuna packed in water (6 1/8 ounces each) thoroughly drained |
| 3/4 Tasse | Red wine vinaigrette dressing (prepared) (reduced calorie) divided |
| 4 | Butter lettuce leaves |
| 8 x ca. 30 g | Frozen whole green beans, (half a 16-ounce package) thawed and drained |
| 1 1/2 Tasse | Cherry tomatoes halved |
| 1 klein | red onion sliced |
| 1 Dose | Pitted ripe olives, drained (3 1/4 ounces) |
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Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on High 8 to 10 minutes until tender; cool. In separate bowls lightly toss potatoes and tuna with 2 tablespoons vinaigrette each; set aside. Line platter with lettuce. Arrange potatoes, tuna and remaining ingredients except vinaigrette on lettuce. Drizzle with remaining vinaigrette.
Adjust cooking times to your own oven.
Menu: Brown-and-Serve Rolls, Lemon Pie
cholesterol; 1330 mg sodium; 41 g carbohydrate; 5 g fiber; 25 g protein.
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