Tuna and veggie salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 head, large (6-7" dia) Cauliflower, raw 2 cup Beans, yellow (snap, raw) 20 beans (4" long) Green Beans (snap) 1 dash Salt 1 dash Pepper, black 2 tbsp Extra Virgin Olive Oil 2 tbsp (C) Vinegar, Red Wine (Gr Value) 2 large Hard Boiled Egg 2 medium (2-1/4" to 3-1/4" dia.) Potato, raw 3 oz Tuna Fish, Canned, in Light Oil, Drained (1 oz)
Cut cauliflower into florets, cut beans in half, quarter potatoes. Place into a pot of boiling water until vegetables are cooked. Half way through, I place the eggs into the boiling water as well. Once cooked, drain and place vegetables into a bowl. Season with salt, pepper and oil and vinegar. Add tuna and sliced boiled eggs. Mix until well coated and adjust seasoning if required. Best if this is allowed to sit in fridge for a few hours. You can also add a dash of paprika and some chopped parsley.
Serving Size: 6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TDEMELO30.
Serving Size: 6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TDEMELO30.
Nutritional Info Amount Per Serving
- Calories: 291.1
- Total Fat: 11.9 g
- Cholesterol: 96.8 mg
- Sodium: 229.4 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 10.4 g
- Protein: 16.7 g
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