| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Salads |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Tuna; 3 oz, flaked white |
| 1 |
|
Garlic clove; minced |
| 2 |
|
Anchovy fillets;minced -opt |
| 1/2 |
c |
Mayonnaise |
| 1/4 |
c |
Yogurt; -OR- Sour cream |
| 1/2 |
ts |
Pepper |
| 2 |
c |
Turkey;cooked & diced |
| 2 |
|
Potatoes;medium, cooked & diced |
| 1 |
bn |
Argula;or Watercress |
| 6 |
sl |
Turkey;cooked |
| 1 |
c |
Cherry Tomatoes |
| 1/3 |
c |
Black Olives |
| 2 |
tb |
Parsley;coarsely chopped |
INSTRUCTIONS
DRESSING
SALAD
For dressing, puree tuna with garlic, anchovies, mayonnaise and sour cream
or yogurt. Season with pepper. For salad, combine diced turkey with cooked
potatoes. Mix with 1/2 of dressing. Taste for seasoning. Arrange arugula or
watercress on large plate. Mound potato and turkey mixture in centre.
Arrange slices of turkey on top of chopped salad. Drizzle remaining
dressing. Arrange tomatoes and olives around outside of the salad and
sprinkle with parsley. SERVES: 6-8
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”