By Sydney Battle
Begin by washing the mixed greens in cold water. Drain and set aside.
Blanch the green beans by boiling them in salted water for 2-3 minutes until just tender, then immediately transfer them to a bowl of ice water to halt the cooking process. Drain and set aside.
Slice the boiled potatoes into uniform slices, about 1/4 inch thick. Set aside.
Halve the cherry tomatoes and set aside.
Peel the hard-boiled eggs and slice them lengthwise into quarters.
In a large salad bowl or platter, arrange the mixed greens as the base.
Evenly distribute the boiled potato slices, green beans, cherry tomatoes, and tuna over the mixed greens.
Garnish the salad with the quartered hard-boiled eggs.
Drizzle the lemon-olive oil dressing over the salad. Season with salt and black pepper to taste.
Gently toss the salad before serving or allow each diner to toss their portion individually.
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This Salad Lunch Healthy Quick Meals recipe is ready in 20 minutes and features Canned tuna in water (drained), Mixed greens, Green beans and other delicious ingredients. Contains 400 calories total.
Begin by washing the mixed greens in cold water. Drain and set aside.
Blanch the green beans by boiling them in salted water for 2-3 minutes until just tender, then immediately transfer them to a bowl of ice water to halt the cooking process. Drain and set aside.
Slice the boiled potatoes into uniform slices, about 1/4 inch thick. Set aside.
Halve the cherry tomatoes and set aside.
Peel the hard-boiled eggs and slice them lengthwise into quarters.
In a large salad bowl or platter, arrange the mixed greens as the base.
Evenly distribute the boiled potato slices, green beans, cherry tomatoes, and tuna over the mixed greens.
Garnish the salad with the quartered hard-boiled eggs.
Drizzle the lemon-olive oil dressing over the salad. Season with salt and black pepper to taste.
Gently toss the salad before serving or allow each diner to toss their portion individually.
Calories per Serving: 400
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