Heart-Healthy Nicoise Salad

Calories

177 Per Serving

Protein

12g Per Serving

Fiber

3g Per Serving

Calories		177
Total Fat		4.5 g
	Saturated Fat	0.8 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	2.8 g
	Monounsaturated Fat	2.4 g
Cholesterol		19 mg
Sodium		425 mg
Total Carbohydrate		23 g
	Dietary Fiber	3 g
	Sugars	4 g
Protein		12 g

Dietary Exchanges
1 starch, 2 vegetable, 1 1/2 lean meat

Ingredients

Servings 6 Serving Size approx. 2 C

1 1/2 - 2 pounds potatoes, peeled (if desired) and cut into 1/2-inch cubes; approx. 4-5 cup
1/2 cup bottled, reduced-calorie ranch salad dressing
1-2 teaspoons curry powder (to taste)
2 6-ounce cans tuna (packed in water), drained
1 cup green onions (chopped)
1/2 cup pitted olives (black or green), chopped
4 - 6 cups washed and drained mixed salad greens
6 plum tomatoes, quartered lengthwise
4 hard boiled egg whites, quartered lengthwise

Directions

Tip: Click on step to mark as complete.

Over high heat, bring a large pot of water to boil. Add cubed potatoes; return to boiling and simmer 5 minutes or until tender, but firm. Drain potatoes and set aside or refrigerate.
In a large bowl, mix together ranch dressing and curry powder to taste. Stir in tuna, green onions and olives. Gently stir in potatoes.
To serve, arrange greens on a platter (or on individual dishes), top with potato mixture, then garnish with tomatoes and eggs.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Heart-Healthy Nicoise Salad

Calories

177 Per Serving

Protein

12g Per Serving

Fiber

3g Per Serving

Calories		177
Total Fat		4.5 g
	Saturated Fat	0.8 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	2.8 g
	Monounsaturated Fat	2.4 g
Cholesterol		19 mg
Sodium		425 mg
Total Carbohydrate		23 g
	Dietary Fiber	3 g
	Sugars	4 g
Protein		12 g

Dietary Exchanges
1 starch, 2 vegetable, 1 1/2 lean meat

Ingredients

Servings 6 Serving Size approx. 2 C

1 1/2 - 2 pounds potatoes, peeled (if desired) and cut into 1/2-inch cubes; approx. 4-5 cup
1/2 cup bottled, reduced-calorie ranch salad dressing
1-2 teaspoons curry powder (to taste)
2 6-ounce cans tuna (packed in water), drained
1 cup green onions (chopped)
1/2 cup pitted olives (black or green), chopped
4 - 6 cups washed and drained mixed salad greens
6 plum tomatoes, quartered lengthwise
4 hard boiled egg whites, quartered lengthwise

Directions

Tip: Click on step to mark as complete.

Over high heat, bring a large pot of water to boil. Add cubed potatoes; return to boiling and simmer 5 minutes or until tender, but firm. Drain potatoes and set aside or refrigerate.
In a large bowl, mix together ranch dressing and curry powder to taste. Stir in tuna, green onions and olives. Gently stir in potatoes.
To serve, arrange greens on a platter (or on individual dishes), top with potato mixture, then garnish with tomatoes and eggs.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

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