Nice and Easy Nicoise Salad

1 1/3 pounds (4 medium) potatoes, cut into 1/4-inch slices
2 cans (6 1/8 ounces each) tuna packed in water, thoroughly drained
3/4 cup prepared reduced calorie red wine vinaigrette dressing, divided
4 butter lettuce leaves
8 ounces (half a 16-ounce package) frozen whole green beans, thawed and drained
1 1/2 cups cherry tomatoes, halved
1 small red onion, sliced
1 can (3 1/4 ounces) pitted ripe olives, drained

Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner.

Microwave on HIGH 8 to 10 minutes until tender; cool.

In separate bowls lightly toss potatoes and tuna with 2 tablespoons vinaigrette each; set aside.

Line platter with lettuce. Arrange potatoes, tuna and remaining ingredients except vinaigrette on lettuce. Drizzle with remaining vinaigrette.

Menu: Brown-and-Serve Rolls, Lemon Pie

NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.

Makes 4 servings
Source: The Potato Board