posted by Miss Floppy 06-09-99 5:24 AM
California Carrot Salad
4 cups diced carrots
2 cups diced potatoes
1 1/2 cups sliced black olives
1/2 cup chopped scallions, including the green tops
2 Tbspns. minced fresh dill
1 (13 ounce) can of flaked tuna
3/4 cup of olive oil
1/4 cup of wine vinegar
2 Tbspns. lemon juice
1 tspn. paprika
1/4 cup tomato puree or catsup
1 tspn. honey or sugar
Salt and pepper
Lettuce leaves
1 cup of cherry tomatoes, quartered
Par boil the carrots until just tender, about 2 or 3 minutes, then plunge into cold water and drain.
Par boil the potatoes for 5 to 10 minutes, then repeat the cold water plunge and drain.
In a large salad bowl, combine the prepared carrots and potatoes with the olives, scallions, dill, and tuna.
Toss together to mix.
Except for the cherry tomatoes and the lettuce, combine the remaining ingredients on the list in a blender or a food processor. Blend together until smooth.
Pour this dressing over the carrot and potato mixture, then toss to coat.
Pack this into a 5 cup ring mold and chill for a minimum of 2 hours.
Line a serving plate with the lettuce leaves.
Invert the molded salad onto the leaves and fill the center with the quartered cherry tomatoes. Serve.
Yields 6 to 8 servings.