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Beet, Potato & Tuna Salad
Garnish this salad with some crisp cucumber slices. Serve with dark rye bread.
  • 1 pound all-purpose potatoes, peeled and cut into 1/2-inch cubes
  • 1/3 cup cider vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1-1/2 cups sliced canned beets, diced
  • 1 large apple, diced
  • 1 celery stalk, halved lengthwise and thinly sliced
  • 1 can (6-1/2 ounces) water-packed tuna, drained
  • 3 cups watercress or arugula leaves

1. In large pot of boiling water, cook potatoes 15 minutes until tender, drain.

2. Meanwhile, in large bowl, whisk together vinegar, oil, honey, mustard, and salt. Add warm potatoes; toss to coat.

3. Add beets, apple, celery, tuna, and watercress, tossing to combine. Serve warm, at room temperature, or chilled.


Nutritional Information
Per serving: 280 calories, 8.7g total fat, 1.4g saturated fat, 5.4g monounsaturated fat, 1.3g polyunsaturated fat, 4.9g dietary fiber, 15g protein, 38g carbohydrate, 19mg cholesterol, 662mg sodium.
Good source of: potassium, selenium, vitamin B6, vitamin C, vitamin K.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
30