TUNA VEGGIE SALAD
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
1 pound potatoes, sliced
10 oz green beans, trimmed
4 eggs
1/4 cup red wine vinegar
1/2 onion, minced
2 tbs mustard
1 tbs chopped thyme
3/4 cup oil
8 cherry tomatoes, halved
1 head lettuce, torn
6 radishes, trimmed, quartered
Two 5.5 oz cans tuna, drained
1/2 cup olives
Put potatoes in a pan, cover with water, season. Bring to a simmer, cook until tender. Drain, transfer to a bowl, let cool. Bring a pan of salted water to a boil. Add green beans, cook until tender. Drain. Place eggs in a pan, cover with water. Bring to a simmer, remove from heat, let stand 12 min. Drain. Peel eggs. MAKE DRESSING---Whisk vinegar, onion, mustard, thyme, salt and pepper in a bowl. Whisk in oil. Toss tomatoes in a bowl with salt and pepper. Add 1/4 cup dressing to potatoes, toss. Quarter eggs. Divide lettuce among 4 plates. Arrange potatoes, green beans, radishes, eggs and tuna on top. Add tomatoes to plates. Drizzle with dressing, top with olives. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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