TUNA page 132

EAtE

tablespoon dried)
2 tablespoons lemon juice
pepper to taste
1 6 1/2 ounce can white tuna,
drained

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CORN SLAW

1 pound green beans, blanched
1 cup peas
2 cups corn
1 cup chopped celery
1 cup chopped green onion
1/2 cup chopped green pepper
1 cup shredded red cabbage
1 cup sugar
1/2 cup oil
2 tablespoons water
2/3 cup vine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

In a blender combine the sugar,
oil, water, vinegar, salt and pep-
per. Blend well. In a large bowl
combine the remaining ingredi-
ents and toss with dressing. Re-
frigerate. Toss before serving.
Makes 6 to 8 servings. This can
be doubled or tripled.

LAYERED MOZZARELLA
AND TOMATO SALAD

4 large tomatoes sliced thin
2 pounds mozzarella, sliced thin
4 teaspoons dried basil or 4
tablespoons fresh
4 teaspoons dried parsley or 4
tablespoons fresh
pepper
dressing:
1 tablespoon dijon mustard
4 tablespoons wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil
2 teaspoons dried parsley

HELPING JEWISH
FAMILIES GROW

TM

PUBLISHED BY THE DETROIT JEWISH NEWS

134

Toss the greens with 1/2 the
green onion and celery. In a large
salad bowl place the greens on
the bottom. Next place the toma-
toes on top of the lettuce. Place
1/2 the basil over the tomatoes.
Then layer with the alfalfa
sprouts, onion, half the olives, and
all the salami. Next layer the egg
on top of the salami and then
sprinkle them with a little salt
and pepper. Sprinkle the re-
maining green onion over the top
of the egg. Place the turkey over
the egg and then cover it with the
red pepper. Place the remaining
basil on top of the red peppers
and then cover with the aspara-
gus. Set aside for a moment. In a
blender or food processor combine
all the ingredients for the tuna
mayonnaise and process until
smooth. Spread the tuna may-
onnaise over the asparagus and
then top with remaining olives.
Cover with plastic wrap and re-
frigerate at least 6 hours. Toss
well before serving. Serves 6. This
can be doubled or tripled.

Sprouting September 20, 1996

In a bowl combine the dressing
ingredients. Mix well and set
aside. On a large platter alternate
the tomato and cheese slices.
Sprinkle the dried or fresh basil
over the tomatoes and cheese.

TOMATO page 136