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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This refreshing salad, comes from my recipes from when I catered many years ago. Ingredients:
dressing |
1 cup olive oil |
1/2 cup cider vinegar |
1/4 cup fresh lemon juice, strained |
1/4 cup sweet red onions, very finely minced |
1/4 tsp. salt, or to taste |
1/4 tsp. white pepper, or to taste |
1/8 tsp. black pepper, or to taste |
1 tbsp. flat-leaf parsley, minced |
1/2 tsp. sugar |
salad |
1 12 oz. can light tuna in water, drained |
1 cup fresh green beans, blanched, bias-cut |
4 red potatoes, sliced, steamed |
16 whole green olives, such as greek or kalamata |
8 plum tomatoes, quartered |
1 lb. assorted mixed greens |
garnish |
8 hard boiled eggs, quartered |
1 cup feta cheese, crumbled |
capers |
parsley |
Directions:
1. In a blender or food processor, combine all the Dressing ingredients; process until well blended. Set aside.
2. Arrange all of the Salad ingredients onto a lettuce-lined platter that is lightly moistened with some of the dressing mixture.
3. Cover and chill the salad in the refrigerator for about 1 hour.
4. Garnish with the Garnish ingredients. Serve chilled.
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