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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cherry tomatoes are plentiful right now, so use a variety of them-red, yellow pear-shaped, or orange-in this classic salad. Ingredients:
4 cups cubed red potato (about 1 1/4 pounds) |
1/2 pound green beans, trimmed |
1 (8-ounce) tuna steak (about 3/4 inch thick) |
cooking spray |
1/2 cup vertically sliced red onion |
1/2 cup chopped fresh parsley |
1 tablespoon chopped fresh or 1 teaspoon dried tarragon |
1/2 cup fat-free, less-sodium chicken broth |
3 tablespoons white wine vinegar |
1 tablespoon extra-virgin olive oil |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
8 cups gourmet salad greens |
1 cup cherry tomatoes, halved |
1/4 cup niçoise olives |
Directions:
1. Cook the potato in boiling water for 6 minutes or until tender; remove with a slotted spoon. Add green beans to boiling water, and cook 3 minutes or until crisp-tender. Drain.
2. Prepare grill or broiler.
3. Place the fish on a grill rack or broiler pan coated with cooking spray; cook for 3 minutes on each side or until desired degree of doneness. Cut the fish into 1-inch chunks.
4. Combine potato, fish, onion, parsley, and tarragon in a large bowl. Combine the broth and next 5 ingredients (broth through pepper); stir well with a whisk. Pour 1/2 cup broth mixture over potato mixture, and toss well.
5. Divide beans, greens, and tomatoes evenly among 4 plates. Top each serving with 1 1/2 cups potato mixture and 1 tablespoon olives. Drizzle 1 tablespoon of remaining broth mixture over each serving.
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