Tuna Potato Salad
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Ingredients

  • 1 whole new potato
  • 2 tablespoons balsamic vinaigrette dressing
  • 5 cherry tomatoes, cut in half
  • 5 Kalamata olives, pitted and halved
  • 1 tablespoon minced red onion 1/2 tablespoon capers
  • 1/2 - 5 ounce can tuna, drained, in water
  • 2 cups mixed greens

Instructions

  1. Cover the potatoes in water and cook until they're fork tender. Drain and cool.
  2. Slice the cooled potatoes into 1/4 inch slices. Gently toss 1 tablespoon of the balsamic vinaigrette with the potatoes.
  3. In a separate bowl, combine the rest of the ingredients, except the greens. Add 2 tablespoons of the vinaigrette and toss gently. Toss the greens with the remaining tablespoon of vinaigrette.
  4. To serve, put 1 cup dressed greens on each plate. Top with 1/4 of the potatoes, then 1/4 of the tuna mixture.

Tags

Diet
vegetarian
vegan
Courses
Lunch
Cuisines
Mediterranean

Nutrition

Calories

419 cal

Fat

10 g

Carbs

41 g

Protein

45 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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