Salad ni€oise

Yield: 5 Servings

Measure Ingredient
1 can (6-oz) tuna fish; drained (up to)
8 ounces French green beans; cooked (or peas; snow peas, etc.)
1 large Cucumber; peeled and chopped
1 pounds Tomatoes; peeled and chopped
1 large Cucumber; thinly sliced (up to)
15 Cherry tomatoes; halved
10 Anchovy filets
Black olives for garnish
1 cup Vinegar and oil dressing

Put tuna fish on the bottom of a clear shallow dish. Add a layer of green beans, followed by layers of chopped cucumber and chopped tomatoes.

Carefully place sliced cucumber in an overlapping pattern on top. Make sure the cucumbers cover the top of the salad. Make a lattice of anchovy filets on this and place the black olives between. Place the cherry tomatoes around the edge of salad and spoon over a well-seasoned vinegar and oil dressing. Yield: 4 servings.

HELEN SLOAN (MRS. JOHN C.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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