| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Tabasco, Salads | 4 | servings |
INGREDIENTS
| 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 | ||
| 1/4 | lb | Mild cheddar cheese; cubed |
| 1 | md | Onion; sliced |
| 2 | tb | Grated parmesan cheese |
| 1/4 | c | Lemony Italian dressing; (see below) |
| LEMONY ITALIAN DRESSING | ||
| 3/4 | c | Olive oil |
| 1/2 | c | Lemon juice |
| 2 | tb | Sugar |
| 1 | Clove garlic; minced | |
| 1 | ts | TABASCO brand Pepper Sauce |
| 1/2 | ts | Dried leaf oregano; crumbled |
| 1/2 | ts | Salt |
INSTRUCTIONS
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 1 1/4 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@suffolk.lib.ny.us> Recipe by: Tabasco www.tabasco.com By "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Jun 14, 1998, converted by MM_Buster v2.0l.
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