12 Servings
Dressing
4 teaspoons Dijon mustard
1/4 cup wine vinegar
3 cloves
garlic, minced
3/4 cup vegetable oil
1/2 teaspoon freshly ground black pepper,
(optional)
2 teaspoons chopped thyme
Salad
2 pounds green beans, cut
into medium sized pieces
4 stalks celery, thickly sliced
2 green bell peppers,
cut into rings
16 ounces cherry tomatoes
5 red potatoes, cooked and sliced
21
ounces canned solid white tuna in water, drained and flaked
3 ounces pitted black
olives, sliced
10 green olives, sliced
1 red onion, sliced and separated into
rings
1/3 cup chopped parsley
2 tablespoons chopped basil
1/4 cup finely
chopped green onions
In a bowl, combine all dressing ingredients and stir vigorously with a wire
whisk to mix well.
Cover and refrigerate.
Steam green beans until tender crisp.
Drain and set aside.
Blanch celery by boiling it for 15 seconds.
Place green
beans, celery and remaining ingredients in a large salad bowl.
Add dressing,
mix well and serve immediately.
Amount Per Serving
Calories 404 Calories from Fat 152
Percent Total Calories
From:
Fat 38% Protein 20% Carb. 42%
Nutrient Amount per Serving Value
Total Fat 17 g 26%
Saturated Fat 2 g 11%
Cholesterol 21 mg 7%
Sodium 651 mg 27%
Total Carbohydrate 43 g 14%
Dietary Fiber 5 g 19%
Sugars 0 g
Protein 20 g
Vitamin A 29% Vitamin C 117% Calcium 0% Iron 27%
