 |
Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
|
This is my mother-in-law's recipe, and it is a big hit in the summer. Serve with french bread and wine and you have a wonderful, tasty meal. Cooking and prep time does not include marinating of potatoes and green beans. Ingredients:
5 medium potatoes, peeled, cooked, sliced |
1/2 lb fresh green beans, cooked |
2 tomatoes, cut in wedges |
1 small red onion, cubed |
1 (4 ounce) jar black olives, halved |
3 hard-boiled eggs, sliced |
1 (2 ounce) can anchovies (optional) |
1 (12 ounce) can tuna fish (drained) |
1/2 head romaine lettuce |
2/3 cup vegetable oil |
1/3 cup red wine vinegar |
2 garlic cloves, diced fine |
1 tablespoon prepared mustard |
1 tablespoon parsley |
1/2 teaspoon minced onion |
1 teaspoon salt |
1/4 teaspoon ground pepper |
Directions:
1. Mix together the salad dressing ingredients and chill.
2. Cook potatoes and beans, then let cool.
3. Drizzle 1/2 cup of salad dressing over the sliced potatoes, cover and refrigerate.
4. Drizzle 2 TBS of salad dressing over cooked green beans, cover and refrigerate.
5. Leave potatoes, beans, and salad dressing in the refrigerator for 4-8 hours (or overnight).
6. Just before serving, line a glass bowl with romaine lettuce.
7. Layer potatoes, beans, onion, green pepper, olives, eggs, tomatoes, and anchovies in the bowl. You should have enough for 2 layers.
8. Arrange drained tuna on top.
9. Serve the salad with the remaining salad dressing, french bread, and wine.
|
|