TUNA VEGGIE SALAD
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
1/2 pound potatoes, quartered
1/4 cup oil
1 onion, sliced
3 tbs red wine vinegar
10 oz spinach
2 cans 5 oz each tuna in water, drained
1 pint cherry tomatoes, halved
1/2 cup pitted olives
1/3 cup shaved Parmesan cheese
Heat oven to 450 degrees. On a baking sheet, toss potatoes with 1 tbs oil, salt and pepper. Arrange potatoes on baking sheet, roast until tender and golden 20 min. Cool. *In a bowl, toss onion and vinegar, let stand 10 min. Transfer onion to a bowl. Add remaining oil to vinegar, whisk, season. Toss potatoes, spinach, tuna, tomatoes, olives and dressing with onion. Divide among plates, top with Parmesan. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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