This is a club favorite and perpetually on our summer lunch menu. A quick and nutritious meal that members order over and over.
Ingredients:
-1 12oz can solid white tuna in water, drained and flaked
-2 hard boiled eggs, chopped
-1/2 cup chopped black olives
-1/2 cup roasted red peppers, chopped
-1/4 cup chopped celery
-1/4 cup chopped red onion
-3/4 cup of blended and shredded Cheddar and Jack cheese
-3 cups prepared rotelle pasta, drained/cooled
Gold Coast dressing:
-1 cup mayonnaise
-juice of 1 lime
-1 teaspoon sugar
-1/2 teaspoon paprika
-1/4 teaspoon thyme
-1/2 teaspoon fresh ground black pepper
A. Combine non-dressing ingredients in large salad bowl
B. Separately mix dressing ingredients together well
C. Drizzle dressing over the salad and toss
Chef Roland Livingston, Islandwood C.C.
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