CALIFORNIA SUMMER SALAD
The Kitchen Link Newsletter, June 1998
1/2 c. yellow bell pepper -- cored & seeded & chopped
1/4 c. fresh parsley, chopped
1 garlic clove, minced
1/4 c. sundried tomatoes packed in oil, chopped -- drain off oil
6 oz. canned solid white tuna packed in water
1/2 tsp. white pepper
1 Tbsp. fresh basil, minced
1 lemon, juiced
The Kitchen Link Newsletter, June 1998
2 c. white beans -- cooked & drained & chilled
1/2 c. red onion, minced1/2 c. yellow bell pepper -- cored & seeded & chopped
1/4 c. fresh parsley, chopped
1 garlic clove, minced
1/4 c. sundried tomatoes packed in oil, chopped -- drain off oil
6 oz. canned solid white tuna packed in water
1/2 tsp. white pepper
1 Tbsp. fresh basil, minced
1 lemon, juiced
In medium bowl, combine all
ingredients and gently mix well to blend flavors.
Refrigerate for at least 4 hours
before serving to combine flavors. Serves 6.
Betty Crocker Heart Healthy Cookbook
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