Tossed Tuna or Crab Salad Print Email

1 head leaf lettuce, washed and torn
2 slices sweet onion
1 small tin of tuna or 4 oz lump crab meat
3 hard boiled eggs, sliced
12 asparagus spears, blanched
10-12 cured olives of your choice
10-12 mild Italian peppers
Italian Vinaigrette
Dijon mustard and minced garlic (optional)

Boil eggs, place in cold water. Break off tender ends of asparagus, boil 2-3 minutes, plunge in cold water to cool. Clean and tear lettuce and place on a large salad plate. Slice onion into rings and spread over lettuces. Drain tuna or crab and place in the center of salad. Decorate with olives, Italian peppers, eggs, asparagus spears and sprinkle with croutons. Serve with Italian vinaigrette adjusted to taste with a dab of mustard and/or garlic to taste (optional) and a loaf of crusty bread.

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