| 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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