The Purloined Recipe

Preparation time 40 min. chilling time 2 hrs. 308 calories

Serves 4

1 pound small potatoes, sliced 1/4 inch thick
½ pound whole green beans
1/3 cup lemon juice
2 tablespoons cooking oil
1 ½ teaspoons sugar
4 teaspoons brown mustard
3/4 teaspoon dried dillweed
Lettuce leaves
1 - 6 1/2 ounce can tuna, drained and broken into chunks
2 medium tomatoes, seeded and cut into chunks
½ small red onion, thinly sliced and separated into rings
2 hard-cooked eggs, cut into wedges

1. In a large saucepan bring 2 inches of water to boiling. Add potatoes and green beans. Cover and simmer 10 minutes or just till tender. Remove beans with a slotted spoon; drain potatoes. Cover and chill for 2 to 24 hours.
2. Meanwhile, for dressing, in a screw-top jar combine lemon juice, oil, sugar, mustard, dillweed, 2 tablespoons water, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and shake well to blend. Chill for 2 to 24 hours.
3. To serve, place lettuce leaves on a platter. Arrange potatoes, beans, tuna, tomatoes, onion, and eggs atop lettuce. Shake dressing and drizzle over salad.

Whipstone Recipes By Ingredient, The Recipes, beans, dill, lettuce, onions, potatoes, salad dressings, salads, tomatoes