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Overnight Delight

Ingredients
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Italian dressing 1⁄4 Cup (4 tbs)
  Dijon style mustard 1 Tablespoon
  Garlic 1 Clove (5 gm), chopped
  Onion 1 Large, chopped
  Chopped pimiento stuffed olives 1⁄2 Cup (8 tbs)
  Canned mushrooms 8 Ounce, drained (1 Can)
  Frozen broccoli 32 Ounce, thawed (2 Packages Of 16 Ounce Each)
  Canned tuna fish 13 Ounce (2 Cans Of 6 1/2 Ounce Each)
  Tomatoes 3 Medium, cut into wedges
  Canned mexicorn 10 1⁄2 Ounce, drained (1 Can)
  Romaine lettuce leaves 4
  Salt To Taste
  Pepper To Taste
Directions

1. Blend together in a medium-size bowl the vinegar, Italian dressing, mustard, garlic and salt and pepper to taste. Add the chopped onion, olives and mushrooms. Toss well to blend. Cover and refrigerate overnight.
2. The following day add the broccoli, tuna fish, tomato and corn to the olive mixture; toss well to mix. Line a salad bowl with romaine leaves. Spoon in the salad. Garnish with raw onion rings and grated cheese, if you wish.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Tuna
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Servings: 
6

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