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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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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