How To make Tuna Provencal(Or Open Faced Sandwiches
How To make Tuna Provencal(Or Open Faced Sandwiches
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1 can White tuna
drained 1 tbsp Capers 12 Cured black olives :
sliced 1/2 Red onion
minced 2 Plum tomatoes, seeded :
chpd 1 tbsp Olive oil 2 tbsp Red wine vinegar Salt and pepper 1 bn Watercress 6 slices Whole grain bread
SALAD VARIATION:
Mixed greens Boiled new potato
quartered Hard cooked egg :
quartered Cooked green beans In lg bowl, mix tuna, capers, olives, onion, and tomatoes. Pour in oil and vinegar; toss. Season and serve with watercress on whole grain bread. Salad Variation: Arrange mixed greens on plate, top with potato, egg and green beans. Place a scoop of tuna salad in center of plate. Shared by Sherilyn Schamber
How To make Tuna Provencal(Or Open Faced Sandwiches's Videos
French Goat's Cheese Salad
Part 1 of 3 for FRENCH BISTRO WEEK!!
From time to time, I like to dedicate a week of recipes to a theme. And this week, it’s French Bistro Week!!
So today’s Goat’s Cheese Salad is part of a classic 3 course French bistro menu. I’m particularly excited about the main dish I’ll be sharing on Wednesday. It’s one of the greatest, most iconic French dishes of all time!
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This Warm Goat's Cheese Salad is a classic starter found in bistros all across France. Called Salade de Chêvre Chaud, it stars goat's cheese medallions that are golden on the outside and oozing on the inside, sitting on a bed of lettuce and tomato littered with bacon, walnuts and pine nuts, drizzled with balsamic dressing.
One of the most delicious salads France has on offer, right here for you!
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