- Wash hands with soap and water.
- Rinse fresh produce.
- In a small bowl, whisk together oil, lemon juice, garlic, parsley, salt and pepper and set aside.
- Place potatoes in a large saucepan and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until potatoes are tender, about 8 minutes. During last 5 minutes of cooking, add green beans and cook until crisp-tender. Strain and set aside to cool completely. Once cool, cut potatoes into slices.
- Divide and layer the salad ingredients evenly between 4 quart-size jars in this order: dressing, potatoes, green beans, egg, bell pepper, tuna, tomatoes and lettuce. Seal and refrigerate until ready to eat. Serve with croutons.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Calories: 464, Total Fat: 23g, Saturated Fat: 5g, Cholesterol: 234mg, Sodium: 518mg, Carbohydrates: 28g, Fiber: 6g, Sugars: 6g, Protein: 38g