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Cherry tomatoes are plentiful right now, so use a variety of them--red, yellow pear-shaped, or orange--in this classic salad.

Recipe by Cooking Light August 2000

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the potato in boiling water for 6 minutes or until tender; remove with a slotted spoon. Add green beans to boiling water, and cook 3 minutes or until crisp-tender. Drain.

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  • Prepare grill or broiler.

  • Place the fish on a grill rack or broiler pan coated with cooking spray; cook for 3 minutes on each side or until desired degree of doneness. Cut the fish into 1-inch chunks.

  • Combine potato, fish, onion, parsley, and tarragon in a large bowl. Combine the broth and next 5 ingredients (broth through pepper); stir well with a whisk. Pour 1/2 cup broth mixture over potato mixture, and toss well.

  • Divide beans, greens, and tomatoes evenly among 4 plates. Top each serving with 1 1/2 cups potato mixture and 1 tablespoon olives. Drizzle 1 tablespoon of remaining broth mixture over each serving.

Nutrition Facts

299 calories; calories from fat 26%; fat 8.6g; saturated fat 1.6g; mono fat 4.8g; poly fat 1.8g; protein 19.8g; carbohydrates 37.2g; fiber 6.9g; cholesterol 21mg; iron 4.7mg; sodium 458mg; calcium 104mg.
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