This refreshingly light salad is a definite must-have again lunch in my rotation for only 247 calories! I wound up using diced and seasoned refrigerated potatoes (by the hashbrowns in the dairy aisle) because not a single store had the refrigerated potato wedges the recipe calls for, but a potato is a potato and these had an extra kick of spice that really kicked up the flavors this time around! I just fried up the whole bag and divided it up saving a serving for my youngest's breakfast and then put about 2 oz into each salad container.
(Only 3 servings pictured because I ate the 4th!)
Ingredients:
2 tsp butter
2 cups refrigerated potato wedges
6 cups mixed salad greens
3 2.6-oz pouches lemon-pepper or herb-seasoned chunk light tuna
1 cup cherry tomatoes, halved
2 hard-cooked eggs, sliced
2 Tbs white wine vinegar
2 Tbs olive oil
1/2 tsp Dijon-style mustard
1/8 tsp ground black pepper
Instructions:
In a large skillet melt the butter over medium heat and add the potato wedges. Cover and cook about 15 minutes or until golden brown flipping or stirring occasionally. Cool completely.
In four salad containers, if portioning out, evenly layer salad greens, tuna, tomatoes, egg slices and potatoes. Cover and chill for 2 to 24 hours.
In a small bowl whisk together the vinegar, olive oil, mustard and black pepper.
Divide among four small containers if portioning out in advance.
Drizzle on dressing portion over the one salad portion. Cover and shake or toss with a fork to combine.
YIELDS: 4 servings
SERVING SIZE: ~1-1/2 cups greens, 1/2 c potatoes, 2 oz tuna, 1/4 c tomatoes, and 1 Tbs dressing
Nutritional Information: 247 calories, 12 g fat (3 g sat fat), 125 mg chol, 543 mg sodium, 14 g carb, 4 g sugars, 4 g fiber, 20 g protein
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