*  Exported from  MasterCook  *

                             Salade Provencal

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          dried tomato halves -- cut
                        into strips with kitchen shears
   1      can           (15 ounces) red
                        kidney beans -- rinse/drain or
   1 1/2  cups          cooked red kidney beans
   1      can           (15 ounces) great northern
                        beans -- rinse/drain or
   1 1/2  cups          cooked great northern beans
   1      can           (2 1/4 ounces) sliced
                        ripe olives -- drained
     1/2  cup           sliced green onions
   2      cans          (6 1/8 ounces each) white
                        tuna in water -- drained
   3      tablespoons   fresh basil leaves -- chopped or
   1      tablespoon    dried basil
                        Dijon Dressing -- see recipe
                        Salt -- to taste
   3      cups          spinach leaves
                        Basil sprigs (optional)
                        +++++
                        Dijon Dressing:
     1/4  cup           balsamic vinegar
   3      tablespoons   olive oil
   2      teaspoons     Dijon-style mustard
     1/2  teaspoon      pepper
   1      large         garlic clove -- pressed or
     1/4  cup           red wine vinegar and
   1 1/2  teaspoons     sugar can be
                        substituted for balsamic vinegar

In bowl, cover tomatoes with boiling water; let stand 10 minutes. 
Meanwhile, in large bowl, lightly toss beans with remaining ingredients except salt,
 spinach, basil and tomatoes. Drain tomatoes and add to salad; toss.
 Season with salt. Line platter with spinach. Spoon salad onto spinach. Garnish with
basil sprigs, if desired. Makes 4 main-dish servings.
 Dijon Dressing: In bowl, whisk  1/4 cup balsamic vinegar, 3 tablespoons olive oil, 
2 teaspoons Dijon-style mustard,  1/2
teaspoon pepper and 1 large garlic clove, pressed.
 Or,  1/4 cup red wine vinegar and 1 1/2 teaspoons sugar can be substituted for balsamic vinegar

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