Directions:
- Prepare the salad dressing just before use. Add vinegar, apple juice, Dijon mustard, salt, and pepper 1 at a time through the feed opening of a running blender. Then, leaving the blender running, add the olive oil in a slow steady stream.
- Cut the potatoes into 1/4-inch thick slices and add to a mixing bowl. Slice the green beans into 3/4 to 1-inch lengths and add to the potatoes. Fold in parsley and tuna. Toss gently with enough dressing to coat and top with wedges of hard boiled egg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.16 Kcal (2161 kJ) | ||
| Calories from fat | 285.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.76g | 49% | |
|---|---|---|---|
| Cholesterol | 282.3mg | 94% | |
| Sodium | 366.14mg | 15% | |
| Potassium | 1157.87mg | 25% | |
| Total Carbs | 39.46g | 13% | |
| Sugars | 6.72g | 27% | |
| Dietary Fiber | 5.69g | 23% | |
| Protein | 18.44g | 37% | |
| Vitamin C | 31.8mg | 53% | |
| Iron | 3.6mg | 20% | |
| Calcium | 82.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 110.34 Kcal (462 kJ) | ||
| Calories from fat | 61.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.79g | 49% | |
|---|---|---|---|
| Cholesterol | 60.35mg | 94% | |
| Sodium | 78.27mg | 15% | |
| Potassium | 247.52mg | 25% | |
| Total Carbs | 8.43g | 13% | |
| Sugars | 1.44g | 27% | |
| Dietary Fiber | 1.22g | 23% | |
| Protein | 3.94g | 37% | |
| Vitamin C | 6.8mg | 53% | |
| Iron | 0.8mg | 20% | |
| Calcium | 17.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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