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Full Online Book HomeLearning KitchenSalads And Dressings - Tuna - Salad Nicoise
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Salads And Dressings - Tuna -  Salad Nicoise Post by :burtona Category :Learning Kitchen Author :Unknown Date :March 2012 Read :698

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Salads And Dressings - Tuna - Salad Nicoise

1/2 new potatoes, quartered
1/4 cup chopped fresh parsley
1/4 cup pitted Nicoise olives
1/2 onion, thinly sliced
1 can tuna, drained
1/2 pound mixed salad greens - washed, trimmed and blanched
1 cup lemon vinaigrette
3 hard-cooked eggs, quartered
3 Roma tomatoes
1 tablespoon capers
4 anchovy filets


In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.

In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

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Salads And Dressings - Tuna -  Salad Nicoise For One Salads And Dressings - Tuna - Salad Nicoise For One

Salads And Dressings - Tuna -  Salad Nicoise For One
2 tablespoons olive oil 1 tablespoon red wine vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon minced garlic Salt and pepper to taste 1 red-skin potato 1/2 cup green beans 1 tomato, quartered 1 (3-ounce) can tuna, drained 1 tablespoon capers 2 tablespoons Nicoise olives (small, brine-cured olives packed in oil) Whisk together olive oil, vinegar, mustard, garlic, salt and pepper. Cook potato in boiling water in a small saucepan. Remove potato with a slotted spoon. Add green beans and cook about 3 minutes, just until crisp-tender. Drain green beans and rinse in ice water to stop cooking and set color. When
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Salads And Dressings - Tuna -  Garbanzo, Tuna, Sweet Onion Salad With Creamy Lemon Dressing Salads And Dressings - Tuna - Garbanzo, Tuna, Sweet Onion Salad With Creamy Lemon Dressing

Salads And Dressings - Tuna -  Garbanzo, Tuna, Sweet Onion Salad With Creamy Lemon Dressing
1/4 cup plain, non-fat yogurt 3 Tbl. low-fat mayonnaise 1 1/2 Tbl. Dijon mustard 1 tsp. grated lemon peel 1 (6 oz.) can solid white tuna in spring water (drained) 2 Tbl. fresh lemon juice 1 (15-16 oz.) can garbanzo beans (chickpeas) rinsed, drained 1 cup chopped sweet onion 1 cup chopped celery 1 cup cherry tomatoes (halved) 1/2 cup chopped fresh Italian parsley Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be prepared 6 hrs. ahead.
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