| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
|
4 |
Servings |
INGREDIENTS
| 2 |
c |
Diced red potatoes — skins |
|
|
Intact |
| 1/3 |
c |
Greek olives — pitted |
| 3 |
tb |
Olive oil |
| 1 1/2 |
tb |
Apple cider vinegar |
| 1 |
ts |
Herbal salt substitute |
| 1/4 |
ts |
Ground pepper |
| 1 |
|
Head lettuce |
| 4 |
oz |
Water-packed tuna — |
|
|
Drained |
| 1 |
c |
Diagonally cut green beans |
| 1 |
c |
Red bell pepper — sliced |
INSTRUCTIONS
1. In a large pot steam potatoes until tender. Place olives, olive oil,
cider vinegar, salt substitute, and pepper in a blender and puree. Pour
over potatoes and let marinate 40 minutes.
2. Wash and dry lettuce and arrange on a platter. Toss tuna, beans, and
bell pepper with potatoes and marinade, then spoon over lettuce. Serve at
room temperature.
Recipe By : the California Culinary Academy
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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