You are here

Salad Provencale

  Cooked rice 3 Cup (48 tbs)
  Canned white beans 2 Cup (32 tbs), rinsed and drained
  Canned tuna 15 Ounce, drained (Two 7 1/2 Ounce Cans)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped red onion 1⁄2 Cup (8 tbs)
  Chopped green olives 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Olive oil 3 Tablespoon
  Wine vinegar 1 Tablespoon
  Salt 1 Teaspoon
  Ground pepper To Taste
  Lettuce leaves 5
  Tomato wedges 4 (Garnish)
  Quartered hard cooked eggs 4 (Garnish)

Combine all ingredients except lettuce and garnish in large mixing bowl and toss thoroughly .
Cover and chill overnight.
Line salad bowl or platter with lettuce and mound salad in center .
Garnish with tomato wedges and hard-cooked eggs.
Salade Provencale may also be served in well-drained, hollowed-out tomatoes.

Recipe Summary

Difficulty Level: 
Better Buy

Rate It

Your rating: None
Average: 4.2 (17 votes)
Salad Provencale Recipe