Category: Salad
Cuisine: American
1/3 c Nicoise olives
2 Anchovy fillets; mashed
2 tb White wine vinegar
1/2 c olive oil
7 oz Pesto tortellini (1 box)
1 sm Head romaine lettuce
2 tb Thinly sliced fresh basil
1 sm Red onion; cut in thin rings
6 1/2 oz Can solid white tuna
2 md Tomatoes; cut in wedges
1 cn Artichoke hearts (14 oz.)
1/2 lb Green beans; trimmed
2 tb Thinly sliced sun-dried
1 ts Anchovy paste or
1/4 ts Black Pepper freshly ground
1 ts Dijon mustard
Salt to taste
1 ts Chopped capers
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