---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, French
       Yield: 4 servings
      12 oz New red potatoes; quartered
       2 c  Green beans; trimmed
     1/2 c  Yogurt, plain
     1/4 c  Basil, fresh; chopped
       4 lg Romaine lettuce leaves
       1 sm Onion, red; thinly sliced
       6 oz White tuna; drained
       1    Egg; hard-cooked, sliced
       4    Ripe olives
   Bring 1 quart water to boiling in a 10-inch skillet.
   Add the potatoes and cook, covered, for 8 minutes or
   until almost tender. Add green beans and cook an
   additional 5 minutes.  Place yogurt and basil in bowl
   of blender and whirl for process for 30 seconds.  Set
   Line four plates with lettuce; top evenly with
   potatoes, green beans, onion slices, tuna, and egg
   slices.  Garnish with olives. Drizzle each salad with
   2 tablespoons yogurt dressing.
   Weight Watchers Magazine  April 1989  p 24