salmon and white bean salad with tarragon vinaigrette
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| this summery salad is perfect for entertaining on warm evenings or for |
| a flavorful lunch. join author jean anderson all june long at the quick |
| and easy recipes board. |
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| serving: 3 |
| prep time: 15 minutes |
| cook time: 25 minutes |
| total time: 40 minutes |
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| 3 Tbsp | extra-virgin olive oil |
| 2 Tbsp | tarragon vinegar |
| 1 tsp | dried tarragon, crumbled |
| 1 tsp | dijon mustard |
| 1/2 tsp | sugar |
| 1/2 tsp | salt |
| 1/4 tsp | freshly ground black pepper |
| 1 large | scallion, trimmed and sliced very thin (include some of the |
| | green tops) |
| 1 small | celery rib, trimmed and sliced very thin |
| 1 | mediumsized red-ripe tomato, cored, seeded, and diced |
| | one 15 1/2-ounce can navy or pea beans, rinsed and drained well |
| | one 6-ounce can salmon, drained and flaked |
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| combine oil, vinegar, tarragon, mustard, sugar, salt, and pepper in |
| large salad bowl. |
| add all remaining ingredients and toss well to mix. serve at room |
| temperature. |
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| variation: tuna and chickpea salad with dill vinaigrette - prepare as |
| directed, substituting 2 teaspoons freshly snipped dill or 1 teaspoon |
| dill weed for tarragon, 2 tablespoons white wine vinegar for tarragon |
| vinegar, one 1-pound can chickpeas for navy beans, and on 6-ounce can |
| solid white tuna for salmon. also add 1 tablespoon well-drained small |
| capers. |
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| source: |
| http://home.ivillage.com/cooking/recipes/display/0,,gfqm,00.html |
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| (ID: 74920) Mirror: rec.food.recipes: Tue, Feb 1, 2005 |