| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
French |
|
8 |
Servings |
INGREDIENTS
| 1/3 |
c |
Salad oil |
| 3 |
tb |
Lemon juice |
| 2 |
tb |
Vinegar |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Paprika |
| 2 |
ts |
Dried basil; crushed |
| 8 |
oz |
Linguine; broken in half |
| 1 |
c |
Cherry tomatoes; halved |
| 1 |
pk |
(9 ounces) frozen French-style green beans; cooked, drained, and chilled |
| 1 |
cn |
(12 ounces) tuna; drained and flaked |
| 4 |
|
Eggs; (hard cooked and sliced) |
| 1/2 |
c |
Lindsay® Small Pitted Ripe Olives; drained |
INSTRUCTIONS
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@email.msn.com>
on Jan 7, 1998
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