Salad Nicoise

Ingredients:
1 pound small potatoes, sliced 1/4-inch thick
1/2 pound whole green beans or 1 9-ounce package frozen cut green beans, thawed
1/3 cup lemon juice
2 tablespoons salad oil
4 teaspoons brown mustard or Dijon-style mustard
3/4 teaspoon dried dillweed
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
Lettuce leaves
One, 6-1/2-ounce can tuna (water pack), drained and broken into chunks
Two medium tomatoes, seeded and cut into chunks
1/2 small red onion, thinly sliced and separated into rings
Two hard-cooked eggs, cut into wedges

Directions:
In a large saucepan bring 2-inches of water to boiling. Add potatoes and fresh green beans, if using. Cover and simmer ten minutes or just until tender. If using frozen beans, add to potatoes the last five minutes of cooking. Remove beans with a slotted spoon. Rise beans with cold water; drain. Drain potatoes. Cover and chill beans and potatoes separately for 2 to 24 hours.

Meanwhile, for dressing, in a screw-top jar combine lemon juice, oil, mustard, dillweed, water, salt, and pepper. Cover and shake well to blend. Chill for 2 to 24 hours.

To serve, place lettuce leaves on a platter. Arrange potatoes, beans, tuna, tomatoes, onion, and eggs atop lettuce. Shake dressing and drizzle over salad.

Recipe makes four servings.

Nutrition information per serving:
Calories 285
Total Fat 11g
Saturated Fat 2g
Cholesterol 120mg
Sodium 418mg
Carbohydrate 30g
Fiber 5g
Protein 19g
Diabetic exchange:  1.5 Starch, 1.5 Vegetables, 1.5 Very lean meat, .5 Medium-fat meat, 1 Fat