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Directions: For dressing, puree tuna with garlic, anchovies, mayonnaise and sour cream
or yogurt. Season with pepper.
For salad, combine diced turkey with cooked potatoes. Mix with 1/2 of
dressing. Taste for seasoning. Arrange arugula or watercress on large
plate. Mound potato and turkey mixture in centre. Arrange slices of turkey
on top of chopped salad. Drizzle remaining dressing. Arrange tomatoes and
olives around outside of the salad and sprinkle with parsley.
SERVES: 6-8
| Ingredients:
1 Can(s) tuna; 3 oz, flaked white
1 garlic clove; minced
2 anchovy fillets;minced -opt
-1
1/4 Cup(s) yogurt; -or- sour cream
-1 pepper
2 Cup(s) turkey;cooked & diced
2 potatoes;medium, cooked & diced
1 Bunch(s) argula;or watercress
6 Slice(s) turkey;cooked
1 cherry tomatoes
1/3 Cup(s) black olives
2 Tablespoon(s) parsley;coarsely chopped |
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