-
1
Bring a large pot of salted water to a boil.
-
2
Add the haricots verts and cook until just tender, about 4 minutes.
-
3
Using a slotted spoon or a skimmer, transfer the haricots verts to a bowl of ice water to stop the cooking process and preserve the color.
-
4
When they are cold, drain the haricots verts and reserve them.
-
5
Cut the hard-boiled eggs in half; remove and discard the yolks.
-
6
Slice the egg whites and set them aside.
-
7
In a small bowl, mix the olives with the vinaigrette and parsley.
-
8
To assemble the salads, divide the lettuce among 4 large dinner plates.
-
9
Scatter the grape tomatoes and tuna over the lettuce.
-
10
Divide the sliced egg whites and haricots verts among the 4 salads.
-
11
Drizzle with the vinaigrette, and serve.
-
12
Its long been established that the more flavorful a food is, the less you need to eat to feel satisfied.
-
13
It has more recently been established that there are super foods that contain very high levels of nutrients.
-
14
For a low-calorie super food snack, try water-packed canned sardines (the best ones come from Portugal) on sliced ripe tomatoes seasoned with Tabasco.
-
15
Fat: 28g (before), 5.3g (after)
-
16
Calories: 477 (before), 193 (after)
-
17
Protein: 29g
-
18
Carbohydrates: 11g
-
19
Cholesterol: 56mg
-
20
Fiber: 4g
-
21
Sodium: 775mg
