Mediterranean Summer Salad Recipe

INGREDIENTS:
7 oz Pesto tortellini (1 box)
6 1/2 oz Can solid white tuna
in water, drained
2 md Tomatoes; cut in wedges
1/2 lb Green beans; trimmed
blanched to tender crisp
1 cn Artichoke hearts (14 oz.)
drained and quartered
1/3 cup of Nicoise olives
2 tb Thinly sliced sun-dried
-tomatoes
1 sm Red onion; cut in thin rings
2 tb Thinly sliced fresh basil
1 sm Head romaine lettuce
DIRECTIONS:
DRESSING
2 tb White wine vinegar
1 teaspoon of Chopped capers
1 teaspoon of Anchovy paste or
2 Anchovy fillets; mashed
1 teaspoon of Dijon mustard
1/4 teaspoon of Freshly ground pepper
Salt; to taste
1/2 cup of Olive oil
DIRECTIONS:
Cook tortellini in large pot of rapidly boiling salted water. Boil for
about 25 minutes or until tender, stirring occasionally. Drain
Arrange tuna, tortellini and vegetables on bed of lettuce
In a small bowl, combine vinegar, capers, anchovy paste, mustard, pepper
and salt. Slowly whisk oil into the mixture until well combined. Drizzle
over salad or serve on the side
On back of 7 oz. box Amore brand cheese tortellini. Distributed by
Liberty/Ramsey Imports, Universal Foods Corp., Carlstadt, NJ 07072. Posted
by Cathy Harned
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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Mediterranean Pizza Recipe

INGREDIENTS:
1 tb Olive oil
1 c Sliced onions
1/2 ts Salt
1/2 ts Basil
1/2 ts Oregano
1/4 ts Crushed red pepper
1 ts Minced garlic
1/3 c Prepared marinara sauce
1 Ready-made pizza crust;
-12-inch such as
; boboli
6 oz Fresh mozzarella cheese;
-thinly sliced
1/3 c Kalamata olives; pitted and
-chopped
1 tb Chopped fresh flat-leaf
-parsley
DIRECTIONS:
Heat oven to 450�F. Heat oil in skillet over medium heat. Add onions, salt,
basil oregano and red pepper. Cook, stirring frequently, until onions are
tender, 5 minutes. Stir in garlic; cook 1 minute. Spread marinara sauce
over pizza crust; layer with mozzarella cheese, the onion mixture and
olives. Bake 10 minutes. Sprinkle with parsley.
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