Description
A fresh, protein-rich French salad with tuna, potatoes, eggs, and crisp vegetables drizzled in a tangy dressing.
Ingredients
1 pound red potatoes (about 2 large), cubed
1/4 pound fresh green beans, trimmed
1/2 cup oil and vinegar salad dressing
1/2 teaspoon grated lemon zest
1/4 teaspoon freshly ground black pepper
6 cups torn romaine lettuce
4 large hard-boiled eggs, sliced
3 pouches (2.5 ounces each) light tuna in water
2 medium tomatoes, chopped
Instructions
1. Place cubed potatoes in a large saucepan and cover with water. Bring to a boil, then reduce heat and cook uncovered for 8–10 minutes. Add the green beans during the last 3 minutes of cooking.
2. Drain and immediately transfer potatoes and beans to an ice water bath to stop cooking. Drain again and pat dry.
3. In a small bowl, whisk together the salad dressing, lemon zest, and pepper.
4. Divide the romaine lettuce among 4 plates. Arrange potatoes, green beans, eggs, tuna, and tomatoes on top.
5. Drizzle with the prepared dressing and serve immediately.
Notes
For a low-carb version, replace potatoes with extra greens or roasted cauliflower.