A main-dish salad from France accented with red potatoes.
Author: United States Potato Board
Serves: 4 person(s)
Preparation Time: 10 mins
1 (6 oz.) can white tuna in water, drained
12 asparagus spears, steamed
1/2 cup pitted kalamata olives
2 Tbsp minced red onion
3 Tbsp red wine vinegar
2 Tbsp chopped fresh parsley
4 tsp olive oil
1 salt and pepper, to taste
Arrange potatoes on platter with tuna, asparagus, radishes, olives, and onion.
In small bowl, whisk vinegar, parsley and olive oil; drizzle over salad. Season with salt and pepper.
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