Hard-boiled eggs, cherry tomatoes and canned tuna snuggle into a bed of crisp lettuce leaves - perfect lunch munching or weekend brunch.

Ingredients:

• Dressing
• 3 Tbsp. (45mL) red wine vinegar
• 3 Tbsp. (45mL) extra virgin olive oil
• 1 Tbsp. (15mL) water
• 2 tsp (10mL) Mrs. Dash® Lemon Pepper Seasoning Blend
• 2 tsp (10mL) Mrs. Dash® Garlic and Herb Seasoning Blend
• Salad
• 1 can (6 Oz./168mL) canned chunk tuna in water, drained
• 1 cup (240mL) green beans, trimmed and steamed
• 3 small red potatoes, cooked and quartered
• 2 eggs, hard-boiled and sliced
• 6 cherry tomatoes, quartered
• 6 small black olives, pitted and halved
• 3 cups (1.5mL) baby lettuce leaves

Directions:

1. Place dressing ingredients in covered bottle and shake well. Let stand.
2. Place lettuce leaves evenly among six plates. Arrange tuna, beans, potatoes, eggs and cherry tomatoes. Drizzle with vinaigrette. Garnish with black olives.

Recipe Summary:

Serves: 6

Serving Size: 6.9 Oz. (194.3g)

Prep Time: 10 min

Cook Time: 0 min

Nutritional Information:

Calories:201 % of Calories from Fat:45 % Total Fat:10 g     Saturated Fat:2 g     Unsaturated Fat:8 g     Trans Fat:0 g Cholesterol:81 mg Sodium:157 mg  Potassium:602 mg Carbohydrates:17 g Fiber:3 g Protein:10 g

quick cook time
moderate sodium