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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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A yummy main meal salad, just right for lunch or even dinner on a warm day. Filling, but also refreshing. Serve with fresh bread rolls as an accompaniment. Keeps well in refrigerator for a couple of days. Ingredients:
6 leaves green iceberg lettuce |
7 small new potatoes |
2 ripe tomatoes |
150 g green beans |
3 eggs |
1 dozen pitted black kalamata olive |
100 g sandwich tuna |
mayonnaise |
Directions:
1. Boil potatoes whole in their skins for 20 minutes.
2. Boil eggs for 10 minutes.
3. Put water on to boil.
4. While potatoes, eggs and water are boiling, wash, dry, tear and arrange lettuce in base of salad bowl.
5. Cut tomatoes into segments (about eighths), and put aside.
6. Top and tail beans and cut into inch lengths, and place in a bowl.
7. When the water boils, pour it over the beans, and leave for two minutes, then drain and refresh beans in cold water.
8. When eggs are boiled, shell them and cut into quarters.
9. Drain tuna and break it into chunks.
10. When potatoes are boiled, drain them and halve them, and place them in the salad bowl on the lettuce.
11. Follow the potatoes with the beans, tomatoes, eggs, olives and tuna.
12. Do not toss.
13. Dress with generous dollops of mayonnaise immediately before serving.
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