Recipe by Oxmoor House January 1996


Recipe Summary

4 servings.


Ingredient Checklist


Instructions Checklist
  • Cook potatoes in a saucepan in boiling water to cover 15 minutes. Drain and let cool; cut into thin slices.

  • Cook beans in a medium saucepan in boiling water 3 to 5 minutes or until beans are crisp-tender; drain and chill.

  • Place potato in a shallow dish. Combine wine and 2 tablespoons vinegar. Drizzle over potato, turning to coat; set aside.

  • Combine remaining 1/2 cup vinegar, chicken broth, capers, Dijon mustard, dried thyme, olive oil, and sugar; stir well with a wire whisk.

  • Combine salad greens and 1/2 cup vinegar mixture, tossing lightly. To serve, place 2 cups salad greens on each of 4 plates. Arrange potato, beans, red pepper, tuna, and olives on salad greens. Drizzle remaining vinegar mixture evenly over salads. Sprinkle evenly with chopped egg whites.


Oxmoor House Cooking Light Collection

Nutrition Facts

267 calories; calories from fat 14%; fat 4.1g; saturated fat 0.6g; mono fat 2.1g; poly fat 0.6g; protein 23.5g; carbohydrates 32.6g; cholesterol 19mg; sodium 460mg.