Yield: 8 Servings
Measure | Ingredient |
---|---|
⅓ cup | Salad oil |
3 tablespoons | Lemon juice |
2 tablespoons | Vinegar |
½ teaspoon | Dry mustard |
½ teaspoon | Paprika |
2 teaspoons | Dried basil; crushed |
8 ounces | Linguine; broken in half |
1 cup | Cherry tomatoes; halved |
1 pack | (9 ounces) frozen French-style green beans; cooked, drained, and chilled |
1 can | (12 ounces) tuna; drained and flaked |
4 \N | Eggs; (hard cooked and sliced) |
½ cup | Lindsay® Small Pitted Ripe Olives; drained |
For salad dressing, in a screw-top jar shake together salad oil, lemon juice, vinegar, dry mustard, paprika, and basil.
Cook linguine in boiling salted water until tender. Immediately drain in colander. Rinse with cold water; drain, In salad bowl, combine linguine, cherry-tomato halves, and green beans. Pour dressing over mixture. Toss gently to mix.
Break the tuna into bite-size chunks; mound tuna atop linguine mixture.
Arrange sliced eggs and olives around tuna. Cover and chill several hours.
Toss gently before serving.
Source: Best Recipes of the Great Food Companies Recipe by: Lindsay International, Inc.
Posted to MC-Recipe Digest V1 #991 by "M. Hicks" <nitro_ii@...> on Jan 7, 1998