1 1/3 lb (4 medium) potatoes
— cut into 1/4-inch slices 2 cn Tuna packed in water
— (6 1/8 ounces each) — thoroughly drained 3/4 c Red wine vinaigrette
– dressing (prepared) – (reduced calorie) – divided 4 Butter lettuce leaves
8 oz Frozen whole green beans,
– (half a 16-ounce package) — thawed and drained 1 1/2 c Cherry tomatoes; halved
1 sm Red onion; sliced
1 cn Pitted ripe olives, drained
— (3 1/4 ounces) 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. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Brown-and-Serve Rolls, Lemon Pie Nutritional Information Per Serving: 290 calories; 21 g fat; 10 mg cholesterol; 1330 mg sodium; 41 g carbohydrate; 5 g fiber; 25 g protein. Source: The Potato Board <RECIPES@POTATOES.COM>