Salads : Main dish salads Last Updated: May 20th, 2009 - 19:42:33 Tuna Salad with Asparagus & New Potatoes By Sandra Woodruff  Printer friendly page Yield: 4 servings 2 cups 3/4-inch chunks red-skinned new potatoes (about 3/4 pound) 3/4 cup light olive oil vinaigrette salad dressing 3 cups 1 1/2-inch pieces fresh asparagus 10 cups mixed baby salad greens 1 cup thinly sliced radishes 1/4 cup chopped fresh chives 2 cans water-packed tuna, drained or 1 1/2 cups cooked salmon, coarsely flaked 2 hard-boiled eggs, coarsely chopped 3-4 tablespoons capers freshly ground black pepper 1. Steam the potatoes for about 10 minutes or until tender. Place in a bowl and toss with 2 tablespoons of the dressing. Set aside. 2. Steam the asparagus for about 4 minutes or until crisp-tender. Rinse with cool water, drain well, and toss with 2 tablespoons of the dressing. Set aside. 3. Place the salad greens, radishes, and chives in a large bowl. Pour on 1/4 cup plus 2 tablespoons of dressing and toss to mix. Divide the mixture between 4 large plates. 4. Arrange one-fourth of the tuna, potatoes and asparagus in separate mounds on top of each salad. Drizzle 1 1/2 teaspoons of dressing over the tuna on each plate. Sprinkle one-fourth of the eggs and capers over each salad and sprinkle with pepper.  Serve immediately. Nutritional Facts (per serving) Calories: 336    Carbohydrates: 30 g     Fiber: 8 g   Fat: 13 g      Sat. Fat: 1.9 g Cholesterol: 131 mg       Protein: 31 g   Sodium: 905 mg    Calcium: 111 mg GI rating: low   Diabetic exchanges: 3 lean meat, 1 starch, 3 vegetable, 1 1/2 fat Time-saving Tip: Prepare the potatoes and asparagus the day before and chill until ready-to assemble the salads. © Copyright 2005 by eatsmarttoday.com Top of Page