|
| 1/2 | cup olive or vegetable oil |
| 1/4 | cup white wine vinegar |
| 1/2 | teaspoon salt |
| 2 | teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves |
| 1/4 | teaspoon ground mustard |
| 1/8 | teaspoon pepper |
|
| 3/4 | lb fresh green beans |
| Salad greens |
| 4 | plum (Roma) tomatoes or 2 medium tomatoes, sliced |
| 2 | hard-cooked eggs, cut in fourths |
| 1 | can (9 oz) tuna, drained |
| 1/2 | cup pitted ripe olives |
| 1 | can (2 oz) anchovy fillets, if desired |
| Chopped fresh parsley, if desired |
Serve with...
Raspberry Brûlée
Total Time:
25 min
| 1. | In tightly covered container, shake all vinaigrette ingredients until well blended. Refrigerate until serving time. |
| 2. | In medium saucepan, place beans in 1 inch water (salted if desired). Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil about 5 minutes longer or until crisp-tender; drain. Refrigerate beans about 1 hour or until cold. |
| 3. | Line 4 plates with salad greens. Arrange beans, tomatoes and eggs around edges of plates. Mound tuna in center. Garnish with olives, anchovies and parsley. Serve with vinaigrette. |
|
| You can use a 9-ounce package of frozen whole or Italian-style green beans for the fresh green beans--just cook as directed on the package. |
|
| So many great vinaigrettes are available at your grocery store. Don't hesitate to save yourself a little time by using the bottled version. |
Nutrition Information:
395 ( 290 ); 32 g ( 5 g); 125 mg; 700 mg; 10 g ( 4 g); 21 g 30 %; 14 %; 8 %; 18 % 2 ; 2 1/2 ; 3 1/2