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Tips: This salad is best when chilled overnight. It can be made 2 to 3 days in advance of serving. If using oil-packed tuna, drain well and rinse in cold water before adding to mixture.
for Lunch
4 servings
Time to prepare: 15 minutes
Difficulty: Easy
Ingredients
1 pkg. (10oz.)frozen limabeans,
cooked, drained
2 cans [6 1/2 oz each) water-packed tuna, drained
1 cup chopped celery
1 cup sliced green onions
1/2 cup sliced black olives
1 cup Italian salad dressing
3 cloves garlic, minced
Chopped fresh parsley
Crisp lettuce, optional
Directions
Combine lima beans, tuna, celery, onions and olives.
Mix Italian dressing with garlic. Fold dressing into tuna mixture.
Turn into serving bowl. Sprinkle with parsley Cover and chill for 2 to
3 hrs. or over night. If desired, serve over crisp lettuce leaves.
Source: Jean-Marc de Fague
Comments
Good served with: Crisp bread, sliced tomatoes, fresh fruit for dessert.
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Source: Jean-Marc de Fague
Comments
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