Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Head iceberg lettuce |
| 2 \N | Tomatoes |
| 1 can | Tuna |
| 1 \N | Cucumber |
| 1 cup | String beans; (cooked in water and salt) |
| 6 \N | Kalamata olives; (pitted) |
| 4 \N | Anchovy filets |
| 2 \N | Hard boiled eggs |
| ½ \N | An onion; thinly sliced |
| 4 \N | Sundried tomatoes in oil |
| ½ \N | Garlic clove; minced |
| ½ cup | Olive oil |
| 4 tablespoons | Lemon juice |
| 1 tablespoon | Mustard; (Dijon) |
| \N \N | Salt and pepper to taste |
| 1 pinch | Sugar |
DRESSING
1. Finely slice cucumber without removing the peel. Place cucumbers in a bowl in layers adding salt between layers. Let stand 1 hour.Rinse and dry well.
2. Slice tomatoes and eggs.
3. Shred lettuce
4. Cut string beans into 1" slices.
5.Place lettuce in the bottom of a salad bowl.
6. Arrange the rest of the ingredients in layers on top of lettuce, ending with the eggs and anchovies.
7. Pour dressing on top
8. You may add potatoes to the salad,I don't.
Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Dec 22, 1997