Total Calories: 404
1. In jar with tight-fitting lid, combine all dressing ingredients shake well.
2. In medium bowl, pour 1/4 cup of the dressing over cooked potatoes toss to coat. Cover refrigerate at least 2 hours. In another bowl, pour 1/4 cup of the dressing over cooked green beans toss to coat. Cover refrigerate 1 to 2 hours.
3. Place eggs in small saucepan cover with cold water. Bring to a boil. Reduce heat simmer about 15 minutes. Immediately drain run cold water over eggs to stop cooking. Peel eggs cut into quarters.
4. To serve, line large serving platter with lettuce leaves. Spoon potatoes onto center of plate. Arrange tuna over potatoes. Spoon green beans around potatoes. Alternately place egg quarters and tomato wedges over beans. Garnish with olives. Pour remaining dressing over salad.
TIP: * One 14 3/4-oz. can pink salmon, drained, skin and bones removed, flaked, can be substituted for tuna.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 380 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 3 g 15% * Cholesterol: 95 mg 32% * Sodium: 650 mg 27% * Total Carbohydrate: 23 g 8% * Dietary Fiber: 4 g 16% * Sugars: 4 g * Protein: 18 g * Vitamin A: 15% * Vitamin C: 40% * Calcium: 6% * Iron: 15% * Dietary Exchanges: 1 Starch, 1 Vegetable, 2 1/2 Lean Meat, 3 Fat or 1 Carbohydrate, 1 Vegetable, 2 1/2 Lean Meat, 3 Fat
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