| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Red cabbage; cored, shredded & chopped |
| 1 |
|
Onion;small red |
| 1 |
cn |
Tuna; 6 1/2 oz packed in olive oil |
| 4 |
|
Anchovy fillets finely chopped |
| 6 |
tb |
Olive oil |
| 1 |
tb |
Red wine vinegar |
| 4 |
ts |
Heavy cream |
| 1/4 |
ts |
Black pepper-freshly ground |
| 1 |
tb |
Parsley;fresh, chopped |
INSTRUCTIONS
Combine the cabbage with the onion in a bowl. Drain the tuna, pouring off
the oil into a small bowl. Flake the tuna and add to the cabbage mixture.
Mash the anchovies with the reserved oil until smooth. Whisk in the olive
oil, vinegar, cream and pepper. Pour over the cabbage mixture. Toss well.
Sprinkle with parsley and serve at room temperature. SERVES: 4-6 My
modifications: used tuna packed in water (which I discarded) omitted onion
did not use anchovies, substituted black olives & capers did not use heavy
cream, substituted 2% milk added strips of sun dried tomatoes processed
dressing in food processor with metal blade
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: power to break life controlling problems”