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Mediterranean summer salad
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| Artist: |
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| Categories: |
Mediterranean, Pastas & Noodles, Salads, Seafood, Summer, Vegetables, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 7
| oz | Pesto tortellini (1 box) | | 6 1/2
| oz | Can solid white tuna | | | -- in water, drained | | 2
| med | Tomatoes, cut in wedges | | 1/2
| lbs | Green beans, trimmed | | | -- blanched to tender crisp | | 1
| can | Artichoke hearts (14 oz.) | | | -- drained and quartered | | 1/3
| cup | Nicoise olives | | 2
| tbsp | Thinly sliced sun-dried | | | -tomatoes | | 1
| small | Red onion, cut in thin rings | | 2
| tbsp | Thinly sliced fresh basil | | 1
| small | Head romaine lettuce | | | DRESSING | | 2
| tbsp | White wine vinegar | | 1
| tsp | Chopped capers | | 1
| tsp | Anchovy paste or | | 2
| | Anchovy fillets, mashed | | 1
| tsp | Dijon mustard | | 1/4
| tsp | Freshly ground pepper | | | Salt, to taste | | 1/2
| cup | Olive oil |
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Procedures:
| 1 | Cook tortellini in large pot of rapidly boiling salted water. | | 2 | Boil for about 25 minutes or until tender, stirring occasionally. | | 3 | Drain. | | 4 | Arrange tuna, tortellini and vegetables on bed of lettuce. | | 5 | In a small bowl, combine vinegar, capers, anchovy paste, mustard, pepper and salt. | | 6 | Slowly whisk oil into the mixture until well combined. | | 7 | Drizzle over salad or serve on the side. | | 8 | Yield: 4 to 6 servings. | | 9 | On back of 7 oz. box amore brand cheese tortellini. | | 10 | Distributed by liberty/ramsey imports, universal foods corp., carlstadt, nj 07072 |
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