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Provencal Salad
http://www.epicurious.com/recipes/food/views/Provencal-Salad-23894...
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Ingredients
categorized
original
1/4 cup Champagne vinegar
2 teaspoons Dijon mustard
2 large garlic cloves, minced
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil
1 pound green beans, trimmed and halved
1 pound small (1- to 2-inch) yellow-fleshed potatoes such as Yukon Gold
2 (6-ounce) cans tuna in olive oil, drained
12 ounces cherry tomatoes, halved
1/2 cup pitted Kalamata olives (3 ounces)
3 tablespoons rinsed drained bottled capers (1 ounces)
1/2 cup finely chopped flat-leaf parsley
4 hard-boiled large eggs, quartered
Ingredients
categorized
original
This recipe is
gluten-free
Produce
(1- to 2-inch) yellow-fleshed potatoes such as yukon gold, small yellow
(
1
pound
)
Cherry tomatoes
(
12
ounces
)
Flat-leaf parsley
(
1/2
cup
)
Green beans
(
1
pound
)
Seafood
Tuna in olive oil
(
2
(6-ounce) cans
)
Condiments
Capers, bottled
(
3
tablespoons
)
Champagne vinegar
(
1/4
cup
)
Dijon mustard
(
2
teaspoons
)
Kalamata olives, pitted
(
1/2
cup
)
Cooking & Baking
Garlic cloves, large
(
2
)
Olive oil, extra-virgin
(
1/3
cup
)
Sugar
(
1/2
teaspoon
)
Refrigerated
Eggs, hard large
(
4
)
Preparation
Read recipe preparation on
epicurious.com
Epicurious
www.epicurious.com
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Social Stats
31.6
Rating
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Tweets
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Views
8
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Recipe Stats
Published July 1, 2007 (5 years ago).
2 people saved this recipe.
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