Party Planning Recipes for the month of June >
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Tuna Green Bean Salad
one 6.125 ounce tuna; packed in drained and flaked
one 16 ounce can of whole green beans or one 10-ounce package of frozen green beans; thawed
1/4 pound of mild cheddar cheese; cubed
1 medium of onion; sliced
2 tablespoons of grated parmesan cheese
1/4 cup of lemony Italian dressing
LEMONY ITALIAN DRESSING
3/4 cup of Olive oil
1/2 cup of lemon juice
2 tablespoons of sugar
1 Clove garlic; minced
1 teaspoon TABASCO brand Pepper Sauce
1/2 teaspoon of dried leaf oregano; crumbled
1/2 teaspoon of salt |
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In medium bowl, mix together tuna, beans, cheese cubes, onion and grated cheese; pour dressing over bean mixture. Cover and refrigerate 4 hours, stirring occasionally. If desired, serve on lettuce; garnish with tomato.
Italian Dressing: In small glass jar, combine ingredients; shake well. Refrigerate unused dressing. Makes 1 1/4 cups. In large bowl, combine cooked pasta, zucchini, red pepper and mushrooms. In small bowl, combine egg, cheese, oil, vinegar, garlic, TABASCO sauce, mustard and salt; mix well. Pour dressing over pasta mixture; mix well. Cover. Refrigerate several hours or overnight to blend flavors. Sprinkle with walnuts just before serving. Makes 4 servings. From the Tabasco Website, formatted by Recipe by: Tabasco www.tabasco.com By "Karen Sonnessa" on Jun 14, 1998, converted by MM_Buster v2.0l. Yields: 4 Servings
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