TAKES: 20 min. • MAKES: 4 serv­ings

Farm & Ranch Living - - FARM TABLE -

1 pound small red pota­toes (about 10), halved

1 pound fresh as­para­gus, trimmed and halved cross­wise 3 pouches (2 ½ ounces each) al­ba­core white tuna in water ½ cup pit­ted Greek olives, halved, op­tional

½ cup zesty Ital­ian salad dress­ing


1. Place pota­toes in a large saucepan; add water to cover by 2 inches. Bring to a boil. Re­duce heat; cook, un­cov­ered, 10-12 min­utes or un­til ten­der, adding as­para­gus dur­ing the last 2-4 min­utes of cook­ing. Drain pota­toes and as­para­gus; im­me­di­ately drop into ice water.

2. To serve, drain pota­toes and as­para­gus; pat dry and di­vide among four plates. Add tuna and, if de­sired, olives. Driz­zle with dress­ing. 1 SERV­ING (CAL­CU­LATED WITH­OUT OLIVES): 233 cal., 8g fat (0 sat. fat), 22mg chol., 583mg sod., 23g carb. (4g sug­ars, 3g fiber), 16g pro. Di­a­betic ex­changes: 2 lean meat, 1½ starch, 1½ fat, 1 veg­etable.

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