Warm sallad with ceasardressed tunafish, crisp bacon and marinated artichokes
1 pkg bacon
1 pot crisp green sallad
½ can artichoke
100 gr mixed tomatoes
500 gr potatoes
20 gr shredded parmesan cheese
1 dl russian yogurt
1 can tunafish
1 clove of garlic
2 tsp dijonmustard
Heat the oven to 250 degrees Celsius
Divide 500 gr potatoes and place in a baking tin with oil, salt and ground pepper. Roast in the oven for 20-25 minutes.
Ceasardressed tunafish: Mix 20 gr shredded parmesan cheese, 1 clove of garlic, 1 dl Russian yoghurt, 2 tsp dijonmustard, 1 ½ tbs water, 1 tsp salt and a pinch of ground pepper. Mix in 1 can of tunafish without the water.
Slice 1 package of bacon and fry crisp in a frying pan. Place on paper to get the grease off.
Cut 100 gr mixed tomatoes in halves. Cut ¼ cucumber in small pieces. Mix in 1 pot of crisp sallad leaves torn in smaller pieces. Place in a bowl and mix in ½ a can artichokes that has been drained from the fluid. Mix in roasted potatoes and the ceasasrdressed tunafish.
Serve the sallad topped with crisp bacon.