Title: Salad Ni€oise
Categories: Salad
Yield: 5 Servings

1 cn (6-oz) tuna fish; drained
6 -(up to)
8 oz French green beans; cooked
-(or peas; snow peas, etc.)
1 lg Cucumber; peeled and
-chopped
1 lb Tomatoes; peeled and chopped
1 lg Cucumber; thinly sliced
10 -(up to)
15 Cherry tomatoes; halved
10 Anchovy filets
Black olives for garnish
1 c Vinegar and oil dressing

Put tuna fish on the bottom of a clear shallow dish. Add a layer of green
beans, followed by layers of chopped cucumber and chopped tomatoes.
Carefully place sliced cucumber in an overlapping pattern on top. Make sure
the cucumbers cover the top of the salad. Make a lattice of anchovy filets
on this and place the black olives between. Place the cherry tomatoes
around the edge of salad and spoon over a well-seasoned vinegar and oil
dressing. Yield: 4 servings.

HELEN SLOAN (MRS. JOHN C.)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.