Why recepie famous for?
A sprinkling of curry powder adds a unique layer of flavor to this classic Niçoise-style dish. This Heart-Check Certified recipe
Ingredients
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
4 hard boiled egg whites, quartered lengthwise
6 plum tomatoes, quartered lengthwise
Instructions
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.
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