From Clean Eating January 2011 page 68
Serves 4 • Hands-on time: 20 minutes • Total time: 25 minutes
- 4 eggs
- 1/2 lb green beans, rinsed and ends trimmed
- 4 redskin potatoes, cut into 1-inch pieces
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp 100% anchovy paste
- 1 small garlic clove, minced
- 1 tbsp EVOO
- 1 lb romaine lettuce, rinsed, patted dry, ends trimmed, ribs removed
- 10 oz tuna, canned in water (tuna is NOT sustainable, so I use boneless, skinless, wild-caught salmon instead)
one: hard-boil eggs: place in a medium pot and cover with cold water. Set on stove over high heat. As soon as water begins to boil, reduce heat to medium-low, cover pot and cook for 10 minutes. Promptly remove from stove and run cold tap water into the pot, tilting the pot to pour out the hot water as you gradually replace it with cold water. Let eggs sit in cold water while you prepare the rest of the salad.
two: fill another medium pot one-third full with water and set to boil over high heat. When water comes to a boil, add beans and potatoes. Reduce heat to medium and simmer for 5 minutes or until the tip of knife easily pierces potatoes. Drain and set aside to cool.
three: prepare dressing: in a small bowl, combine vinegar, 1 tbsp water, dijon, anchovy paste and garlic. Whisk together until smooth, then gradually whisk in oil.
four: chop beans into 1-inch lengths. Peel eggs and cut into quarters. Coarsely chop romaine.
five: combine beans, potatoes, eggs, romaine and tuna/salmon in a large mixing bowl, then toss with dressing.
Nutrients per serving (2 1/2 oz tuna/salmon, 1 egg, 10 oz veggies, t tbsp dressing): Calories 340, total fat 10g, carbs 48g, fiber 6g, sugars 5g, protein 28g, sodium 229mg