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Recipe by: romaÏsa
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See below ingredients and instructions of the recipe
12 oz New red potatoes; quartered
2 c Green beans; trimmed
1/2 c Yogurt, plain
1/4 c Basil, fresh; chopped
4 lg Romaine lettuce leaves
1 sm Onion, red; thinly sliced
6 oz White tuna; drained
1 Egg; hard-cooked, sliced
4 Ripe olives
Bring 1 quart water to boiling in a 10-inch skillet. Add the potatoes
and cook, covered, for 8 minutes or until almost tender. Add green
beans and cook an additional 5 minutes. Place yogurt and basil in
bowl of blender and whirl for process for 30 seconds. Set aside.
Line four plates with lettuce; top evenly with potatoes, green beans,
onion slices, tuna, and egg slices. Garnish with olives. Drizzle each
salad with
2 tablespoons yogurt dressing.
Weight Watchers Magazine April 1989 p 24
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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