YIELD: 6 servings
INGREDIENTS:
- 1/3 head cauliflower
- 1 bag (1 pound) frozen, crosscut green beans, thawed but not cooked
- 1 clove garlic, crushed
- 1/4 to 1/2 cup fresh parsley, minced
- 1/4 medium, red onion, diced
- 8 to 10 olives, sliced (I used stuffed olives, but use whatever you like best.)
- 1/2 to 3/4 cup vinaigrette dressing (homemade or bottled)
- Lettuce (to line plate)
- 3 cans (6 ounces each) tuna, drained
- 6 hard-boiled eggs, sliced
- 3 tomatoes, sliced
INSTRUCTIONS:
- Slice the cauliflower thinly and microwave it for 4-5 minutes with 1 tablespoon of water.
- Combine green beans, garlic, parsley, onion, olives, and the cooked cauliflower in a bowl. Add 1/2 cup of dressing and stir well.
- Refrigerate the mixture for several hours to a day, stirring occasionally.
- When ready to serve, place a few lettuce leaves on each plate and top with the marinated mixture. Add tuna, hard-boiled egg, and tomato slices. Garnish with more olives and dressing if desired.
PER SERVING:
- 12 grams of carbohydrates and 3 grams of fiber, for a total of 9 grams of usable carbs and 30 grams of protein.
