Yield: 4 servings
|1 \N||6.125 ounce tuna; packed in oil|
|\N \N||Drained and flaked|
|1 \N||16 ounce can whole green beans; drained or 1|
|\N \N||; 10-ounce package|
|\N \N||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)|
|\N \N||LEMONY ITALIAN DRESSING|
|¾ cup||Olive oil|
|½ cup||Lemon juice|
|1 \N||Clove garlic; minced|
|1 teaspoon||TABASCO brand Pepper Sauce|
|½ teaspoon||Dried leaf oregano; crumbled|
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.