Good Recipes from Friendly Eaters
Garden Tuna Salad
bigoven.com
1 6-ounce can water-packed tuna, drained, flaked
1 large tomato, chopped
1 medium cucumber, peeled, seeded, chopped
1 small red bell pepper, chopped
1/2 cup chopped green onions
2 celery stalks, chopped
4 ounces (about 1 cup) small shell pasta, freshly cooked
6 tablespoons (or more) prepared ranch-style salad dressing
3 tablespoons chopped fresh dill or 1 tablespoon dried dillweed
Combine first 6 ingredients in large bowl. Mix in pasta. Add dressing and dill and blend well. Season salad to taste with salt and pepper. Adjust salad with more dressing if desired and serve.
From Bon Appetit, Dec. 1992.
| Print article | This entry was posted by Danielle on September 3, 2011 at 12:00 pm, and is filed under Entrée, Lunchtime, Salad. Follow any responses to this post through RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed. |
No comments yet.
Snow Peas and Red Bell Pepper
about 1 month ago - No comments
1 tablespoon butter 1 clove garlic, minced 1/2 red bell pepper, seeded and sliced 1/3 pound snow peas, trimmed and washed 3 tablespoons water In a skillet melt butter over medium heat. Stir in garlic and red bell pepper and cook for 1 minute. Stir in snow peas and toss to mix. Add water and
Spicy-Sweet Tangerine Shrimp with Baby Bok Choy
about 3 months ago - 1 comment
1 lb baby bok choy, halved lengthwise 2 tablespoons Asian sesame oil, divided 1 1/2 pounds uncooked large shrimp, peeled, deveined 1/3 cup frozen orange-tangerine concentrate, thawed 1/3 cup Asian sweet chili sauce 12 strips tangerine peel 1 1/2 teaspoons distilled white vinegar 1 teaspoon oyster sauce 2 green onions, chopped 1 1/2 tablespoons minced
Fingerling Potato Salad with Sherry-Mustard Vinaigrette
about 3 months ago - No comments
Vinaigrette: 1 tablespoon Dijon mustard 1 tablespoon Sherry wine vinegar 1/4 cup canola oil 1 teaspoon chopped fresh Italian parsley 1/2 teaspoon chopped fresh tarragon Fine sea salt Freshly ground black pepper Potatoes : 2 cups coarse sea salt 1 1/2 pounds fingerling potatoes 2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips 2
Dish of the Week: Broccoli Spigarello and Sausages
about 4 months ago - No comments
1 bunch spigarello, washed, stems removed, leaves chopped 2 cloves garlic, peeled, roughly chopped 4 shallots, peeled, roughly chopped 2 Italian sausages, washed, grilled 1 carrot, peeled, cut into thick rounds 1 cup chicken stock 1 cup pasta water 2 tablespoons butter ¼ box pasta, penne or ziti Olive oil Sea salt Freshly ground black
Cucumber and Celery Salad with Yogurt
about 5 months ago - No comments
1/4 cup plain yogurt 2 medium celery ribs 1/2 English cucumber 2 tablespoons chopped parsley or cilantro 2 tablespoons lemon juice 1 teaspoon olive oil In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, 20 minutes. Discard liquid. Diagonally cut celery into thin slices. Seed cucumber and diagonally cut
Garbanzo Salad with Pomegranate Arils
about 5 months ago - 2 comments
1 teaspoon ground cumin 1/3 cup lime or lemon juice 1 tablespoon sugar 1 tablespoon cayenne 1 cup pomegranate arils (seeds) 2 (15 oz.) cans garbanzos, rinsed and drained 1 cup peeled, diced cucumber 1/2 cup chopped mild onion Salt and pepper In a small fry pan over low heat stir cumin until fragrant from
Green Tomato and Red Onion Relish
about 8 months ago - No comments
2 1/2 pounds large unripe (green) tomatoes, cored, cut into 1/4-inch dice 2 red onions (1 pound total), cut into 1/4-inch dice (about 3 cups) 2 red bell peppers, seeded, cut into 1/4-inch dice (about 2 1/2 cups) 1/4 cup plus 1 1/2 teaspoons coarse kosher salt 2 cups distilled white vinegar 1 1/2 cups
Seared Salmon with White Beans and Fennel
about 8 months ago - No comments
3 teaspoons extra-virgin olive oil, divided 1 small bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds 1 15-ounce can white beans, rinsed 1 medium tomato, diced 1/4 cup dry white wine 1 1/2 teaspoons Dijon mustard 1/4 teaspoon freshly ground pepper, divided 1 teaspoon fennel seed 8 ounces center-cut salmon
Dish of the Week: Roasted Purple Potatoes with Dijon Dressing
about 8 months ago - No comments
1 lb purple potatoes 1 TBS olive oil 1 TBS light mayonnaise 1 TBS Dijon mustard 1/2 TBS red wine vinegar 1/8 tsp sugar pepper to taste 1/2 tsp kosher salt 1 TBS chopped fresh parsley 1/2 TBS thyme leaves 2 green onions chopped (greens only) Preheat the oven to 350°. Clean the potatoes and
Dish of the Week: Smoky Corn and Black Bean Pizza
about 9 months ago - No comments
1 plum tomato, diced 1 cup canned black beans, rinsed 1 cup fresh corn kernels, (about 2 ears) 2 tablespoons cornmeal 1 pound prepared whole-wheat pizza dough 1/3 cup barbecue sauce 1 cup shredded mozzarella, preferably smoked mozzarella Preheat grill to medium. Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a
