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Picnic salad with tuna
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I love salads but get bored with the same old stuff.
here is another versatile salad idea for you that even
has a bit of canned tuna in it. This is something you
would grab at the deli and toss in your cooler for
a outing and serve with either bread or just on top
of some greens. Make sure you allow time to chill
it. You could swap out tuna for canned chicken if
you are not a fan of tuna but I think it gives it
just the right mix.
RECIPE: PICNIC SIDE SALAD WITH TUNA
2 cups chopped fresh tomatoes
1 cup fresh or canned tuna, shredded
1/4 cup very thinly julienned basil leaves
1 cup cubed fresh (packed in water) mozzarella cheese
1 cup cooked sweet corn
1/4 small red onion, thinly sliced
1/4 cup olive oil
1/3 cup balsamic vinegar
salt and pepper to taste
Mix it all together, toss well and let sit in the fridge
for about an hour. Serve with bread or over butter lettuce.
*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*
TIP FOR FRESH TASTING SALAD GREENS:
Use the freshest greens with crisp leaves, free of
brown spots on leaves or stems and use as soon as
possible after buying.
If you have to store them, remove any leaves that are
wilted or show signs of decay and remove any rubber
or metal bands holding greens together.
Unwashed greens will keep for up to 4 days refrigerated.
Cover greens and store in a vegetable bin.
The easiest way to wash greens is to separate the leaves
and place them in a large bowl or sink full of cold water,
swish them around for 30 seconds or so, then lift from the
water gently so the dirt and grit remain in the water.
Repeat the process until the water is clear. Always handle
greens carefully, to prevent bruising.
Use a salad spinner for drying lettuce but do not overcrowd
the spinner as the lettuce will bruise and not dry adequately.
Once dried, tear lettuce and place greens on towels,
refrigerating to keep crisp.
AND....cut lettuce just before serving to prevent bruising
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