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Italian Potato Salad
3 Points+ Per Serving
1 lb. potatoes
1/4 cup lite creamy italian dressing
2 tsp. dried tarragon leaves
1 can (6 oz.) tuna, drained, flaked
1 cup cut-up green beans, cooked, cooled
Cut potatoes into cubes. Cook in boiling water for 15 min. or just until tender; drain. Cool
Mix dressing and tarragon in large bowl. Add potatoes, tuna and beans; mix lightly. Cover.
Refrigerate at least 1 hour to allow flavors to blend.
Makes 6 Servings (3/4 Cup Per Serving)
Nutritional Info Per Serving: 120 calories; 2.5 g fat; 10 mg cholesterol; 18 g carbs;
7 g protein; 2 g fiber; 170 mg sodium
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