Potato and Tuna Salad
1 1/2 to 2 lbs. potatoes, peeled
1/2 C. bottled, reduced-calorie ranch dressing
1 to 2 t. curry powder
2 (6-oz.) cans tuna (chunk or filet) packed in water, drained
1 C. sliced green onions with part of tops
1/2 C. pitted olives, chopped
4 to 6 C. mixed salad greens
6 plum tomatoes, quartered lengthwise
3 hard-cooked eggs, quartered lengthwise
Whole green beans, cooked
Bring water to a boil in a large pan over high heat. Meanwhile, cut the peeled potatoes into 1/2-inch cubes. Add cubed potatoes to boiling water; return to boiling and simmer 5 minutes or until tender, but firm. Drain potatoes. Set aside.
In a large bowl, mix together the ranch salad dressing and curry powder to taste. Stir in tuna, green onions and olives. Gently stir in the warm potatoes.
To serve, arrange greens on a platter or on individual dishes. Top with the potato mixture, then garnish with tomato wedges and egg quarters. Surround the edge of the plates with cooked green beans, using only fresh, untrimmed ones, as young and slender as you can find.