В· Vi pound tiny green beans
В· 1/2 pound tiny ripe tomatoes, cut into wedges
В· 1 green bell pepper, seeded and cut into strips
В· 1 English cucumber, cut into thick strips
В· 2 ounces canned anchovies, drained
В· Vz cup pitted black olives
В· 7 ounces water-packed canned tuna, drained and flaked
В· V2 cup sliced water chestnuts
В· 4 hard-cooked eggs, quartered
В· 5 tablespoons extra-virgin olive oil
В· 1 tablespoon white wine vinegar
В· 1 clove garlic, minced
В· Pinch salt
В· Pinch freshly ground black pepper
В· 2 tablespoons finely chopped flat-leaf parsley
Blanch the beans briefly until tender-crisp and refresh in cold running water. Pat dry.
Mix the tomatoes, pepper, and cucumber in a large salad bowl (or place in separate piles around the inside of the bowl. Arrange the anchovies, olives, tuna, water chestnuts, and eggs over the top.
Make a dressing by vigorously mixing the oil, vinegar, and garlic with the salt and pepper. Pour the dressing over the salad and sprinkle with the parsley.
Serves 4
Per serving:
В· 405 calories,
В· 26 g protein,
В· 14 g carbohydrates,
В· 27 g fat,
В· 5 g saturated fats,
В· 1010 mg sodium,
В· 240 mg cholesterol,
В· 4 g fiber
2003 by Arthur Agatston, M.D. – The Delicious, Doctor-Designed, Foolproof Plan for Fast and Healthy Weight loss – Link
See Also The South Beach Diet Recipe
See Also
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