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Vinaigrette:
Salad:
Optional but nice:
Mix the vinaigrette ingredients together in a covered jar.
Cook the green beans. Drain and cool. Boil the potatoes, cool and slice in 1/4" rounds.
In a salad bowl, place the green beans and the potatoes and add sufficient vinaigrette to cover and marinate overnight or a few hours.
Add the tuna, olives, eggs, tomatoes, and the optional ingredients (I've also included asparagus). Place the lettuce on top and add the remaining vinaigrette. You may now refrigerate the salad. Mix together just before serving.
Posted by Elena Eder
Nutritional Info Per Serving: N/A
3 tablespoons wine vinegar, white or red
6 tablespoons salad oil
4 tablespoons olive oil
1 teaspoon salt
Dash black pepper
1 teaspoon dry mustard
2 tablespoons fresh cilantro leaves or dill, chopped
1 tablespoon chives or scallions, chopped
4 tablespoons parsley, chopped
4 tablespoons chicken or vegetable stock (Don't omit. It makes the dressing mild)
2 tablespoons white wine
3/4 lb. fresh, trimmed green beans (I use 1 10-oz. package frozen)
4 medium potatoes, peeled
1 can tuna, drained
1 lettuce, torn in pieces
6 pitted black olives
3 hard-cooked eggs, quartered
3 small tomatoes, diced
1 can hearts of palm and/or artichoke hearts, drained, rough parts removed