Tuna green bean salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 6.125 ounce tuna; packed in oil | |
| Drained and flaked | ||
| 1 | 16 ounce can whole green beans; drained or 1 | |
| ; 10-ounce package | ||
| Frozen green beans; thawed | ||
| ¼ | pounds | Mild cheddar cheese; cubed |
| 1 | medium | Onion; sliced |
| 2 | tablespoons | Grated parmesan cheese |
| ¼ | cup | Lemony Italian dressing; (see below) |
| LEMONY ITALIAN DRESSING | ||
| ¾ | cup | Olive oil |
| ½ | cup | Lemon juice |
| 2 | tablespoons | Sugar |
| 1 | Clove garlic; minced | |
| 1 | teaspoon | TABASCO brand Pepper Sauce |
| ½ | teaspoon | Dried leaf oregano; crumbled |
| ½ | teaspoon | Salt |
Directions
In medium bowl, mix together tuna, beans, cheese cubes, onion and grated cheese; pour dressing over bean mixture. Cover and refrigerate 4 hours, stirring occasionally. If desired, serve on lettuce; garnish with tomato.
Italian Dressing: In small glass jar, combine ingredients; shake well.
Refrigerate unused dressing. Makes 1¼ cups.
In large bowl, combine cooked pasta, zucchini, red pepper and mushrooms. In small bowl, combine egg, cheese, oil, vinegar, garlic, TABASCO® sauce, mustard and salt; mix well. Pour dressing over pasta mixture; mix well.
Cover. Refrigerate several hours or overnight to blend flavors. Sprinkle with walnuts just before serving. Makes 4 servings.
From the Tabasco Website, formatted by <ksonness@...> Recipe by: Tabasco www.tabasco.com By "Karen Sonnessa" <ksonness@...> on Jun 14, 1998, converted by MM_Buster v2.0l.