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PLU# 4170 5# red potatoes, quartered and steamed 1 2/3 #'s green beans, cut up and cooked 6 tomatoes, cut into wedges 2 cucumbers, sliced 2 red onions, rings 12 hard cooked eggs, quartered (optional) 2 3/4 #'s canned solid white tuna in water, drained, do not crumble 40 pitted black olives, preferably nicoise 1 pineapple, cleaned, quartered and sliced approx. 1/4" thick 1C. Nuts, such as Macadamia, Almonds or Pistachios, Toasted and chopped 2 C. Sesame Seeds Salad Greens, as Needed Dressing: 2 1/4 C Safflower oil 2 1/4 Tbsp sesame oil 1 1/8 C rice vinegar 1/3 C fresh ginger root, minced 6 2/3 garlic cloves, crushed 2 1/4 Tbsp dry mustard 2 1/2 Tbsp chopped parsley 2 1/4 Tbsp minced onions 2/3 tsp pepper Make Dressing. While potatoes are still hot, put green beans and potatoes in a bowl. Pour about 1 Cup of the Vinaigrette in and toss. Cool. At service: Toss Greens, about 1 2 C., in a bowl with 2T. of dressing. Pile in center of the plate. Add about 1/2-3/4C. Of the potato/bean medley to the middle. Lay 4 or 5 onion rings on top. Place 3 Slices of the pineapple around the border of the lettuce, in a peace symbol design. Place a Tomato, Egg and Cucumber slice in between pineapple slices and continue to pinwheel around (feel the flow). Put about 2oz. Of tuna on top of the onion. Garnish with Olives, nuts and sesame seeds. Drizzle a little dressing over the top. Great for summer!